4 -6 Chicken Breasts - skinned and cut into large cubes
2 Cloves Garlic - minced
1 1/2 in. Ginger - fresh peeled
5 Tbls Almonds or 3 Tbls Cashews
2 Tbls Coconut - unsweetened grated
1 Large Onion - chopped
3 Tbls Olive Oil
1 tsp each cumin, turmeric, coriander, cardomon, cayenne
1 tsp each salt, red pepper flakes, Garam Masala
1 C Coconut Milk
1 1/4 C Yoghurt - plain
3/4 C Cream - heavy
Instructions
Mix salt, garam masala, cayenne in a ziploc plastic bag.
Add chicken cubes and shake.
Put in a glass bowl and mix in yoghurt.
Cover and put in the refrigerator for 1 hour to marinate.
Make a paste of Garlic, Ginger, Almonds or Cashews, Coconut and enough water to make a soft paste.
Set aside.
Fry onion in oil until golden, approx. 5 min. on medium heat.
Add remaining spices and cook for approx 3 min.
Add paste.
Add Coconut milk and stir for approx. 3 min.
Add marinated chicken.
Add cream.
Bring to a soft boil, cover and simmer until chicken is done, approx. 35 - 45 minutes.
Garnish with lime slices, sprig of cilantro, and a cinnamon stick.
Serving
Suggestions
Serve with Basmati , Sticky rice or Chapati
Originally Submitted
5/12/2010
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