01.
Ingredients
700g chicken breasts (diced) or chicken thighs
2 garlic cloves, crushed
1½tsp finely grated ginger
200ml natural yoghurt
1 tbsp veg oil
1 large onion, finely chopped or blended until smooth
2-3 tsp spice mountain Korma spices
75g creamed coconut or a can of coconut milk if you prefer a more saucy curry
2 tbsp ground almonds
4 green cardamon pods (lightly bruised/crushed)
Handful chopped coriander (optional)
Juice of 1/4 lemon
02.
Method
- Marinate the chicken in the garlic, ginger and yoghurt for at least 1 hour (more if you have the time).
- Place the onion in a blender to make a smooth paste, adding water if necessary (alternatively you can simply fry the finely chopped onion).
- On medium heat, heat the oil then add the spices. Fry gently for a minute, stirring all along.
- Turn up the heat and add the onion paste (or chopped onions). Fry for a couple of minutes then add the chicken and all the juicy marinade. Continue to cook for about 10minutes.
- Next add the creamed coconut and enough water (or coconut milk) to cover the chicken. Bring to the boil, stirring until the coconut is dissolved.
- Stir in the ground almonds to thicken the sauce and to make it really creamy. Add the bruised cardamon pods and reduce the heat to low. Cover the pan and simmer for 30-40minutes or until the chicken is cooked and tender. Adjust seasoning and add a squeeze of lemon juice.
- Garnish with the fresh coriander and serve. If using coconut milk, do not add any water otherwise the sauce will become too runny.
