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This recipe for CHICKEN KORMA, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, November 26, 2008


800g skinless and boneless chicken breasts, free-range or organic
2 medium onions
A thumb-sized piece of fresh root ginger
Groundnut or vegetable oil
Knob of butter
1/2 x 290g jar of Patak's korma curry paste
1 x 400ml tin of coconut milk
A small handful of cashew nuts, plus extra for serving
2 heaped tbsp desiccated coconut
Sea salt and freshly ground black pepper
500g natural yoghurt or cream
1 lemon

Cut the chicken into approximately 3cm pieces. Peel, halve and finely slice your onions.
Peel and finely chop the ginger.
Put a large casserole-type pan on a high heat and add oil. Stir in the onions and ginger with the butter. Keep stirring it enough, so that it doesn't catch and burn, but turns evenly golden. Cook for around 10 minutes.†
Add the korma curry paste, coconut milk, half your cashews, desiccated coconut and sliced chicken breasts (if using). Add a small cup water, pour it into the pan, and stir again. Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on. Check the curry regularly to make sure itís not drying out, and add extra water if necessary.
When the chicken is tender and cooked, taste and season with salt and pepper - but please season carefully. Serve with boiled rice, adding a few spoonfuls of natural yoghurt/cream on top of the korma, and sprinkle over the rest of the cashews. Serve with lemon wedges for squeezing over.

Number Of Servings:
Number Of Servings:




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