Chicken Korma
I am always being asked for a simple curry recipe. This is a really easy to do dish, that will appeal to all the family. You can adjust the flavour by adding a little more spice in the beginning, or if you prefer a sweeter dish add a little chutney at the end.
Serves 4
Serves 4
- 350ml / 12fl oz chicken stock
- 1 medium onion
- 2 cloves garlic
- 3 tbsps vegetable oil
- 3 tbsps plain flour
- 2 tbsps Korma curry powder
- 750g / 1lb 10oz boneless, skinless chicken breasts
- small handful fresh coriander
- 2 tbsps seedless raisins
- 25g / 1oz flaked almonds
- ½ lemon
- 2 tbsps natural yoghurt
- 2 tbsps double cream
- salt & black pepper
- Peel and chop the onion and garlic and fry gently in the oil in a large frying pan for about 5 minutes, until soft.
- Mix the flour and curry powder in a large bowl, then cut the chicken into 2.5cm / 1” cubes and toss them in the mixture until evenly coated. Add the chicken and flour mixture to the pan and fry, stirring, for 3 minutes.
- Rinse, dry and chop enough coriander to give 1 tbsp and reserve a little for a garnish. Add the rest to the chicken with the raisins and warmed stock. Bring to the boil, stirring, then reduce the heat and simmer for 10 minutes.
- Toast the almonds in a dry frying pan. Squeeze the juice from the half lemon and set it aside.
- When the chicken is cooked, remover the pan from the heat and stir in the almonds lemon juice, yoghurt, cream and salt and pepper to taste. Reheat very gently, but do not allow it to boil.
- Garnish with the reserved coriander.
Labels: Main Course
