|
To prepare your curry, Cut the chicken into approx 3 cm pieces. Peel, halve and finely slice your onions. Halve, deseed and finely slice the chilli. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks. Drain the chickpeas.
|
|
To make your curry, put a large pan on high heat and add a couple of glugs of oil. Stir in the onions, chilli, ginger and coriander stalks with the butter. Stir every so often so it doesn't catch. Cook for around 10 mins. Add korma paste, coconut milk, half the almonds, drained chickpeas, desicated coconut and sliced chick breasts. Half fill the empty tin with water, pour into pan and stir again. Bring to boil and then simmer for 30 mins with the lid on. Check regularly to see it isn't drying out and add extra water if necessary. When chick is cooked and tender then season BUT be careful with seasoning...
|
