Chicken Korma
Quick and Simple, Chicken Korma Curry Dish that the whole family will enjoy
Equipment
- 1 Large Pot
Ingredients
- 4 Chicken Breast Cubed
- 40 g Butter
- 2 White Onion Finely Diced
- 4 tsp Ginger and Garlic Paste
- 2 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
- ¼ tsp Chili Powder
- 6 Cardamom Pods Crushed
- 2 tbsp Mango Chutney
- 300 ml Chicken Stock
- 100 ml Double Cream
Serve With
- Coriander Leaf (Cilantro) Chopped
- Naan Bread
- Rice
Instructions
- Season the Cubed Chicken Breast with Salt and Pepper.
- Heat 1 tbsp oil in the pot and fry the chicken on high heat for 6 mins, browning on all sides. Then remove the Chicken from the pot, place into a bowl and cover with foil.
- Reduce the heat to medium, add the Butter and White Onions to the pot, and cook for around 10 minutes. Add a pinch of Salt to the pot to help draw out the water from the Onions as they cook.
- Stir in the Ginger and Garlic Paste, and all the spices (Cumin Powder, Coriander Powder, Turmeric Powder, Chili Powder, Cardamom Pods), cook for 1 minute.
- Add the Mango Chutney and Chicken Stock, stir and bring to a simmer. Cook for 5 minutes until the liquid has reduced slightly.
- Stir in the Double Cream, then return the Chicken to the pot along with all the juices from the bowl, stir and cook for 6-8 minutes until the Chicken is fully cooked. Taste and season with Salt and Pepper.
- Serve with Rice and Naan Bread, and Garnish with Chopped Coriander Leaf (Cilantro).
Notes
The Double Cream can be substituted for Crème Fraiche to make the dish a more healthy.
