Quick and easy Chicken Korma

Start the night before

In a food processor or with a stick blender puree together:

1 tsp ground ginger

3 cloves garlic

150g thick natural yoghurt

half a fresh chilli, including seeds

2 onions

1 tbsp ground corriander

1 tsp turmeric

175g creamed coconut grated

quarter tsp salt

2 – 3 tbsp ground almonds

juice half a lemon

pour the smooth mixture over three chopped chicken breasts and marinate in the fridge overnight.

Next morning put in a non stick saucepan and stew until the sauce has lost its firiness and the chicken is cooked.

Stir in a small tub of thick creamor creme fraiche and warm through.

Serve with basmati rice


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