Ingredients
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2 tsp Olive Oil
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1 Onion
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1½ lb (750 g) skinless Chicken
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25 mm (1”) piece of Ginger
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1 tsp Turmeric
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2 tsp Garam Masala
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3 tbsp ground Almonds
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1 14 fl oz (400 ml) can of Coconut Milk
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1 tbsp Coriander
Directions
Mild and creamy with just a touch of spice, this simple chicken korma is perfect for those who don’t like their curries too hot. This simple recipe is very easy to make and takes just 25 minutes ideal for busy week nights! Enjoy.
Steps
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1
Done
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Put the olive oil in a wide deep saucepan, adding the sliced onions. Now cook with lid on a low heat, for about 5 minutes until the onions are soft and translucent but not browned. |
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2
Done
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Now remove the lid and add the chicken chunks. Cook for 5 minutes on a medium heat until golden brown, occasionally stirring. |
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3
Done
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Next, reduce the heat and add the grated ginger with the turmeric and garam masala. Stirring often, cook for 2 minutes. |
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4
Done
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Add ¾ of the coconut milk and bring to the boil, then gently simmer for 10 minutes. If the curry becomes too dry add the remainder of the coconut milk. |
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5
Done
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Now add the coriander and ground almonds, cooking for 1 more minute, then serve with rice and add a little more chopped coriander to garnish. |
