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Delicious chicken korma
Vegetarian or prawn alternative available
Time for marinating
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This is the easiest Chicken Korma recipe I have come across and its delicious!
About 1.5kg to 2 kg of chicken breasts cut into small cubes 2 medium sized onions, chopped finely 2 fresh red chilli, finely chopped (take out the seeds if you dont want it to be too hot) 1 teaspoon of Garam Marsala 75g of coconut milk some ground almonds (about 2 to 3 tbsp) Olive oil for cooking
For the marinade:
large tub of Greek strained yogurt 1 tbsp tumeric 1 tsp ground corriander 1 teaspoon ground ginger pinch salt and pepper 1 teaspoon of crushed garlic
Naan Bread Ready made pilau rice
Firstly marinade the chicken cubes in the marinade, cover the dish and marinade in the fridge for around 4 hours or overnight.
Add oil to a pan and cook the onions with the chillies on a low heat stirring for about 5 minutes. Add the chicken pieces leaving most of the marinade in the bowl. Cook for about 5 minutes stirring regularly. Add the rest of the marinade into the pan. Cover and cook on a low heat for about 15 to 20 minutes.
Add the coconut milk, ground almonds. Cook on a low heat for a further 15 minutes or until sauce becomes thick, if you want the curry to be sweeter add more ground almonds or for a tangier taste add some natural yogurt and cook for a further 10 minutes on a low heat.
Serve with pilau rice and hot naan bread...delicious!!
For a vegetarian alternative I have substituted the chicken with Quorn pieces and cooked for slightly less time. You can also make this recipe with prawns..again it wont need as much cooking time.