Chicken Korma

  • cardamom 6pods
  • fresh ginger 2cm
  • garlic cloves 2
  • garam masala 2tsp
  • dried chilli flakes 1/4tsp
  • ground coriander 1/2tsp
  • ground cumin 1/2tsp
  • ground turmeric 1/2tsp
  • flaked almonds 50g
  • caster sugar 1tsp
  • salt 1/2tsp
  • chicken breasts 4
  • onions 2
  • butter 50g
  • vegetable oil 2tbsp
  • whole milk Dorset Strained Yoghurt 300ml
  • tomato paste 2tbsp
  • thick cream 3tbsp
  • dedicated coconut sprinkling
  • Lightly crush the cardamom pods and thinly slice the ginger and garlic. Blend the ginger, garlic, cardamom, garam masala, chilli flakes, coriander, cumin, turmeric and almonds in a food processor or using a hand held blender until combined.

  • Heat the oil and butter in a non-stick frying pan over medium-high heat. Slice the onions finely and cook stirring often, until golden (c. 8 minutes).

  • Add the diced chicken to the pan and cook for 5 minutes.

  • Add the spice paste and cook, stirring, for a further 5 minutes until fragrant.

  • In a medium bowl, add the yoghurt, cream, tomato paste, sugar and salt and combine.

  • Turn down the heat to medium, then add the yoghurt mixture. Stir well and simmer gently for 10 minutes.

  • Sprinkle the korma with coconut flakes and chopped coriander, then serve with rice and lime wedges.


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