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Chicken Korma

Country.Chef's picture
Ingredients
  Chicken breasts 4 (Preferably Free-Range Or Organic)
  Onions 2 Medium
  Green chili 1
  Root ginger piece 1 (One Thumb Sized Slice)
  Coriander 3⁄4 Bunch (75 gm) (Or 1 Small)
  Chickpeas 400 Gram (1 Tin)
  Groundnut oil/Vegetable oil 1 Tablespoon
  Butter 1 Tablespoon
  Korma curry paste 145 Gram (Half A 290 Patak'S Jar)
  Coconut milk 400 Milliliter, 1 tin
  Flaked almonds 1⁄4 Cup (4 tbs) (Plus Extra For Serving)
  Desiccated coconut 2 1⁄4 Tablespoon
  Freshly ground black pepper To Taste
  Sea salt To Taste
  Natural yogurt 500 Gram
  Lemon 1
Directions

GETTING READY
1) Arrange all the ingredients and utensils to be used.

MAKING
2) Keep a large casserole-style pan over high heat and add oil according to your preference.
3) Add onions, chili and ginger along with butter and corriander stalks. 4) Stir continuously to avoid burning but everything should turn golden. 5) Cook the ingredients for 10 minutes.
6) Add to the pan, korma curry paste, coconut milk, half quantity of flaked almonds, chickpeas, dessicated coconut along with chicken breasts. 7) Fill the tin half with water abd pour the water in the pan. Stir it well. 8) Bring the water to a boil, cover the pan and simmer for 30 minutes. 9) Add water in between in order to avoid drying of curry. 10) Season the chicekn when tender and fully cooked.

SERVNG
11) Serve the chicken curry with Indian bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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