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Chicken Korma Recipe.

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Ingredients:

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• . 1kg Chicken breast
• . 1 heaped tablespoon of finely grated fresh ginger
• . 3 cloves of chrushed garlic
• . 150gms thick (plain) yogurt
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• . 1 dried red chilli
• . 2 finely chopped onions
• . 1 tbsp of vegetable oil
• . 1 tbsp ground coriander
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• . Pinch of ground black pepper
• . 1 tsp turmeric
• . 1 tsp garam masala
• . Water
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• . 75g creamed coconut
• . Salt, to taste
• . 2 heaped tbsps ground almonds
• . Finely chopped Coriander Leaves, to garnish
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• . Juice of 1/2 lemon

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Instructions:

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• . Cut the chicken breasts into bite sized chunks
• . Mix the chicken with the ginger, garlic and yogurt.
• . Cover and marinade for 12 hours or in the fridge overnight.
• . Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
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• . Heat the oil in a pan.
• . Add the ground coriander, ground black pepper, turmeric and garam masala.
• . Stir fry for about 1-minute over a low heat.
• . Turn up the heat, add the onion and chilli paste.
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• . Stir fry for 10-minutes.
• . Add the chicken and the marinade and continue to stir fry for another 10-minutes.
• . Add the creamed coconut and enough water to cover the chicken and bring to the boil,
  . stirring until the coconut is dissolved.
• . Stir in the ground almonds.
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• . Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
• . Remove from heat, add lemon juice and salt to taste.
• . Mix well.