By Lisa
Nutritional Info(100g)
- Vegetable oil
- Onion
- Cloves
- Cardamom
- Chicken breasts
- Garlic
- Ginger
- Allspice
- Cumin
- Turmeric
- Chilli powder
- Tomato purée
- Ground almonds
- Chicken stock
- Whipping cream
- Black pepper
- Flaked almonds
Chicken Korma
Ingredients
- 2 tbsp vegetable oil
- 1 large brown onion, chopped
- 4 whole cloves
- 4 cardamom pods, crushed
- 4 skinless, boneless chicken breasts, cut into bite-size pieces
- 3 garlic cloves, crushed
- 4 cm/1½in piece of fresh ginger, peeled and grated
- 1 tsp ground coriander
- ¼ tsp ground allspice
- 1½ tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp mild chilli powder
- 2 tsp tomato purée
- 75g/3oz ground almonds
- 250ml/8fl oz chicken stock
- 200ml/7fl oz whipping cream
- salt and freshly ground black pepper
- 50g/2oz flaked almonds, toasted
- chopped coriander, to garnish (optional)
Method
-
Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.
-
Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.
-
Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.
-
Scatter over the toasted almonds and chopped coriander, if using.
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Chicken Korma