Total time 40 mins | Serves 4 | Mild
Chicken Korma
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Medium bowl
Large pan
Ingredients
700g chicken breast or thigh (3cm cubes)
2 tbsp canola oil
½ medium onion diced
2 tsp garlic minced
2 tsp ginger minced
160ml warm chicken stock (or water)
1 tbsp tomato paste
180ml natural yoghurt (or coconut milk)
Instructions
COAT: Use a medium bowl to coat the chicken with spice Pack 1 and 2. Marinate in fridge for up to 24hrs if time allows.
SEAR: Heat the oil in a large pan set to a medium/high heat. Add the onions and fry for 3-4mins until the first signs of the onion browning. Add the ginger & garlic stirring for another 30secs. Set the heat to medium then add the spice covered chicken. Stir continuously for another 5mins.
SAUCE: Remove the pan from the heat and stir in the stock (or water) and tomato paste. Then quickly stir in all the yoghurt (or coconut milk).
SIMMER: With the lid off, return the pan to the heat and bring to a gentle boil. Now set to a medium/low heat and simmer, bubbling slightly for 20mins. After 10mins, if the sauce already seems thick enough to serve then turn to a low heat and continue to cook with the lid on, otherwise keep the lid off. Add salt to taste. Serve with rice.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.
If you are using chicken thighs then you are to cook for longer if you wish to thicken the sauce further. Chicken breast will toughen somewhat if you’re now simmering it for 25 minutes or more.