Cut chicken breast into bite sized chunks
Mix the chicken with ginger,garlic and yogurt.Cover and marinade for 2 hours or live in fridge over night.
Liquidise the fried onions and red cillies, and little water if need to blend smooth.
Heat the oil in a pan.
Add the ground coriander,ground black pepper,turmeric and garam masala and stir fry for about 1 min over low heat.
Turn up the heat , add the onion chilli paste and stir fry for 10 min.
Add the chicken and continue to stir fry for another 10min.
Add the creamed coconut and enough water to just cover the chicken and bring to the boil, stirring until the coconut is dissolved.Stir in the ground almonds. Reduce heat to low, cover and simmer until the chicken is tender 30-40min.
Remove from heat , add lemon juice and salt to taste. Mix well.
Serving
Suggestions
oil some basmati rice with a cinnaman stick and saffron
Originally Submitted
10/29/2010
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