Chicken Korma.
Ingredients.
175g / 6oz of natural yoghurt.
2 teaspoons of turmeric.
3 garlic cloves, sliced.
4 skinless and boneless chicken breasts / about 1.5kg / 3lb. cubed.
100g / 4oz of ghee.
1 large onion, sliced.
1 teaspoon of ground ginger.
5cm / 2 inch piece of cinnamon stick.
5 cloves.
5 cardamoms.
1 tablespoon of crushed coriander seeds.
1 teaspoon of ground cumin.
1/2 a teaspoon of chilli powder.
1 teaspoon of salt.
1 1/2 tablespoons of dessicated coconut.
2 teaspoons of roasted almonds.
Method.
1. Place the yoghurt, turmeric,and 1 garlic clove in a blender and work to a puree. Place the chicken in a dish and pour over the yoghurt mixture, cover and put in the refrigerator to marinate overnight.
2. Melt the ghee in a large saucepan, add the onion and the remaining garlic and fry gently for 4 to 5 minutes until soft. Add the spices and salt and fry for a further 3 minutes stirring constantly.
3. Add the chicken with the yoghurt marinade and coconut and mix well. cover and simmer for 45 to 60 mins or until the chicken is tender, transfer to a warm serving dish, sprinkle with the almonds and serve.
Serves 4.
