Chicken Korma

Ingredients

1.kg Chicken breast or mini breast fillets

1 heaped tablespoon of finely grated fresh ginger

3 cloves of garlic, minced

150g thick (plain) yogurt

1 dried red chilli

2 finely chopped onions

1 tbsp ghee or veg. oil

1 tbsp ground coriander

Pinch of ground black pepper

1 tsp turmeric

1 tsp garam masala

water

75g creamed coconut

salt, to taste

2 heaped tbsps ground almonds

finely chopped Coriander Leaves, to garnish

juice of 1/2 lemon

Directions

1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. 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.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.
B oil some basmati rice with a cinnamon stick and saffron, drain and serve.

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