Chicken Korma (Bbc Version) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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curry Ingredients:
5 g minced ginger , peeled and finely sliced |
5 g minced garlic |
133 g onion, sliced |
10 g vegetable oil |
265 g skinless chicken breasts, cut into bite-size pieces |
1 tsp garam masala |
1 tsp turmeric(jamie oliver) |
1 tsp coriander(jamie oliver) |
1/2 tsp chili powder |
100 ml water |
1 chicken stock cube |
170 g plain yoghurt |
12 g peanuts, all types, ground |
24 g sliced peanuts , toasted to serve |
Directions:
1. Cook the ginger, garlic and onion in a large pan with the oil until softened. Tip in the chicken and cook until lightly browned, about 5 mins, then add in garam masala and cook for 1 min further.
2. Pour over the stock and simmer for 10 mins until the chicken is cooked through. Mix together the yoghurt and ground almonds. Take the pan off the heat and stir in the yoghurt mixture. Sprinkle over sliced almonds, garnish with coriander and serve with boiled rice, chapatis or plain naan bread.
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