INGREDIENTS
CHICKEN KORMA
2 tsp ginger paste
1 tbls fresh crushed garlic
2 heaped tsp masala powder
½ tsp dried chilli flakes
2 tsp turmeric
½ cup almond sprinkles
3 skinless chicken breast fillets, cut in half lengthways and then across into bite size pieces
1 cup Greek yogurt or double cream
2 tbls tomato paste
4 cardamom pods, crushed lightly in a pestle & mortar
A little olive oil and a butter
1 large onion cut in half and again into thin slices
Himalayan salt
4 tbls thick cream
tter for serving
METHOD
Chicken Korma – Put ginger, garlic, masala, chilli flakes and almonds into a food processor. Process until well combined. Put into a large glass bowl and add chicken, cardamom, yogurt, turmeric and tomato paste. Cover bowl and leave for one and half hours outside fridge. In a pan, when the time is almost up for the chicken, add some butter and olive oil. When heated add onions and cook until just brown. Add chicken mixture and stir well. Continue cooking on medium heat until chicken is cooked. Add a little salt. Turn off stove and add 4 tablespoons thick cream and stir. Serve with flat breads.
Flatbread recipe adapted from Diet Doctor.
