I know it looks like a lot of ingredients, but surprisingly this is all stuff I keep in my kitchen, so hopefully you'll find that you too have many of these ingredients on hand (hopefully)
Chicken Korma (serves 4)
Ingredients:
- 1 red chili pepper, diced
- 3 cloves garlic, diced
- 2 tbsp (heaped) cashew/peanut/almond butter (or WOW butter for those who can't have nuts...)
- 2 tsp garam masala
- 1/2 tbsp ground ginger
- 2 chicken breasts, cut into small pieces
- 1/2 cup greek yogurt
- 2 tbsp tomato paste
- 1 tsp turmeric
- 6 cardamom pods, lightly crushed
- 1/4 cup vegetable oil
- 1/4 cup butter
- 2 small onions, thinly sliced
- cream to desired consistency (3tbsp - 6tbsp)
- extra seasoning as needed
Directions:
1) Process the ginger, garlic, garam
masala, chilli and nut-butter in a food processor until combined. Transfer
to a large bowl.
2) Add your chicken, yogurt, turmeric, tomato paste
and cardamom to the bowl. Stir until well combined, then cover and place in the fridge to marinate.
3) Now move on to your onions. slice thinly, then set aside. Heat the oil and butter in a non-stick
frying pan over medium-high heat until butter begins to melt. Add your onion and cook, stirring often until the colour becomes golden.
4) Grab your marinated chicken mixture and add to your frying pan.. Cook, stirring often, until chicken is cooked through and starts to brown. During this process I like to chop up the pieces a bit smaller, bringing everything almost to a "dice".
5) Stir in your desired amount of cream (just add dash by dash, stirring between each). Lower heat to a simmer,
stirring often, for 5 minutes or until warm. Continue to add cream until you reach desired consistency.
6) Now's the time to adjust your seasoning! I opted for a few more tbsp of cream (for a smoother curry), and another few dashes of garma masala and tumeric. I also used about 1 tsp of sriracha sauce for a bit more spice.
Serve warm over basmati rice or with naan! Enjoy!
