Chicken Korma
A quick recipe I whipped up after a friend requested it.
Servings 5
Cost ££
Equipment
- Wok/Pan
Ingredients
- 1 tbsp. Chilli powder
- 1 tsp. Turmeric powder
- 1 kg chicken cubed
- 2 tsp salt
- 1 tsp lemon juice
- 250 grams yoghurt
- 4 medium onions
- 4 finger chillies
- 2 tbsp coriander powder
- 2 tbsp cumin powder
- 1 tsp cumin seeds
- 4 tbsp coconut oil
- 2 inch cinnamon stick
- ¼ tsp Asafoetida
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 600 ml coconut milk
- ½ cup finely chopped coriander
- 1 chicken stock cube crumbled (not in water)
Instructions
- Marinate chicken with salt, lemon juice chilli powder, turmeric powder, yoghurt for 4 hours.
- Blend onions & chillies to paste.
- Dry roast cinnamon stick and cumin seeds for 1 minute then add coconut oil and asafoetida for 2 minutes.
- Add ginger and garlic paste and cook for 2 minutes
- Add the onion-chilli paste and cook until the loose liquid dries. Approx. 5 minutes
- Add coriander and cumin powder. Mix thoroughly and saute for 1 minute.
- Add marinated chicken and fry until sealed.
- Add coconut milk and 3/4 of the coriander leaves and stock cube. Cook until chicken is done. 20-25 minutes.
- Serve with remainder of coriander.