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Creamy Chicken Korma Recipe

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This recipe for Creamy Chicken Korma is from The Murray's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp vegetable oil
1 large onion, chopped
4 whole cloves
4 cardamom pods, crushed
4 skinless, boneless chicken breasts, cut into bite-size pieces
3 garlic cloves, crushed
4 cm fresh ginger, peeled and grated
1/4 tsp ground coriander
1 ½ tsp ground cumin
½ tsp ground tumeric
1 tsp mild chilli pepper
2 tsp tomato purée
75g ground almonds
250 ml chicken stock
200 ml whipping cream
salt and black pepper
50 g flaked almonds
Directions:
Directions:
Heat the oil in a large sauce pan or frying pan and fry the onion, cloves and cardamom pods for a few minutes until onions begin to soften.

Add the chicken, garlic, ginger and after frying for around 4 minutes, add all the remaining spices. Stir around in the pan allowing them to release their flavours.

Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to a consistency of thick cream. Taste and add any seasoning needed.

Scatter the toasted almonds and serve with naan bread.
Number Of Servings:
Number Of Servings:
4

 

 

 

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