Chicken Korma in 20 Minutes

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Serves:2

Ingredients
1 Chicken Breast (boneless chopped into medium chunks)
1 Large Onion (peeled and diced)
200 ml/7 oz Chicken Stock
150 g/5 oz Greek Yoghurt
50 g/4 tsp Ground Almond
1 Tsp Garlic Puree
2 Tsp Ginger Puree
4 Tsp Chicken Korma Paste
1 Tbsp Olive Oil
1 Lime (rind and juice)
1 Tsp Tomato Puree
1 Tsp Mixed Spice
1 Tbsp Coriander
Salt & Pepper

Instructions:
In your one pot place your onions, garlic, ginger and olive oil and cook on a medium to high heat for 2 minutes until your onion is golden and the seasoning is well mixed in. Add the tomato puree, almond powder and the chicken korma paste and mix well. Take the pan off the heat and whiz the ingredients with a hand mixer until smooth.

Add the chicken to the pan the smooth paste along with the yoghurt and cook on a medium heat for 10 minutes. As it is cooking add the rest of your seasoning (including the lime) and make sure you stir regularly to stop it from burning at the bottom.

Serve with some white Indian rice.

Notes:
If you don’t have your own chicken korma paste then simply mix a teaspoon each of ginger puree, garlic puree, garam masala, cayenne pepper, olive oil, green chile, ground almonds, cumin seeds, coriander seeds, desiccated coconut and whiz in a food processor.

From recipethis.com