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Creamy Chicken Korma
Ingredients
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3 tablespoons Korma Curry Powder
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1 tablespoons lemon juice
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175 gram (6 ounce) natural yoghurt
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450 gram (1 pound) boneless, skinless chicken breasts, cubed
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2 tablespoons oil
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1 onion, finely chopped
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150 millilitre (1/4 pint) single cream
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150 millilitre (1/4 pint) water
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50 gram (2 ounce) ground almonds
Key Products
Instructions
- 1 Blend 1 tbs of Korma Curry Spices with the lemon juice and yoghurt. Add the chicken and marinade for 30 minutes, or for best results overnight in the refrigerator.
- 2 Heat the oil in a large pan, fry the onion gently until softened, but not browned. Add the remaining 2 tbs Curry Spices and cook for 1 minute to release the flavours. Add the marinated chicken and fry for 3-4 minutes until sealed.
- 3 Add the cream, water and ground almonds and mix thoroughly. Bring to a light simmer, reduce heat, cover and cook for 10 minutes. Remove the lid and cook for a further 10-15 minutes until the sauce thickens. Season to taste.
- 4 Garnish with toasted almonds to serve.
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