Chicken Korma
- Number of Servings: 4
Ingredients
2 oz blanched almonds5 oz boiling water3 tbsp sunflower oil2 inch piece cinnamon stick6 green cardamom pods, bruised4 cloves2 bay leaves, crumpled1 small onion, finely chopped1 inch cube fresh root ginger, peeled & grated4 large garlic cloves, crushed1 tsp black peppercorns, bruised1/2 tsp ground tumeric1 tsp mild chili powder1 1/2 lbs bonless chicken breast3 oz plain yogurt1 tsp salt2-3 small tomatoes, skinned & chopped2-3 tablespoons chopped fresh coriander leaves
* Soak the almonds in the boiling water for 10-15 minutes
* Meanwhile, heat the oil in a heavy-based saucepan over gentle heat and fry the cinnamon, cardamoms, cloves and bay leaves for 30-40 seconds, until the cardamom pods are puffed up. Add the onion and fry over medium heat for 5-6 minutes, until it is pale golden in color.
* Stir in the ginger and garlic and fry for 1 minute, then add the peppercorns, turmeric and chili powder or paprika. Stir then add the chicken and cook, stirring regularly for 4-5 minutes, until it turns opaque
* Add the yogurt, salt and tomatoes. Stir until well mixed, then cover the pan and cook over gentle heat for 10-12 minutes
*Meanwhile, puree the almonds with their soaking water in a food processor or blender. Pour the puree into the chicken, stir well and cover teh pan. Simmer for a further 10-12 minutes.
*Stir in the coriander leaves and remove the pan from the heat. Serve at once.
COOK'S TIP
The pureed nuts enrich the sauce, but white poppy seeds or sunflower seeds can be used instead. Use 2 tablespoons poppy seeds or 1 1/2 tbl sunflower seeds. There is no need to soak poppy or sunflower seeds, simply grind them in a coffee grinder and fry them with the ginger and garlic. Add 5 oz warm water with the chicken
Number of Servings: 4
Recipe submitted by SparkPeople user PAULA_W_D.
* Meanwhile, heat the oil in a heavy-based saucepan over gentle heat and fry the cinnamon, cardamoms, cloves and bay leaves for 30-40 seconds, until the cardamom pods are puffed up. Add the onion and fry over medium heat for 5-6 minutes, until it is pale golden in color.
* Stir in the ginger and garlic and fry for 1 minute, then add the peppercorns, turmeric and chili powder or paprika. Stir then add the chicken and cook, stirring regularly for 4-5 minutes, until it turns opaque
* Add the yogurt, salt and tomatoes. Stir until well mixed, then cover the pan and cook over gentle heat for 10-12 minutes
*Meanwhile, puree the almonds with their soaking water in a food processor or blender. Pour the puree into the chicken, stir well and cover teh pan. Simmer for a further 10-12 minutes.
*Stir in the coriander leaves and remove the pan from the heat. Serve at once.
COOK'S TIP
The pureed nuts enrich the sauce, but white poppy seeds or sunflower seeds can be used instead. Use 2 tablespoons poppy seeds or 1 1/2 tbl sunflower seeds. There is no need to soak poppy or sunflower seeds, simply grind them in a coffee grinder and fry them with the ginger and garlic. Add 5 oz warm water with the chicken
Number of Servings: 4
Recipe submitted by SparkPeople user PAULA_W_D.
Nutritional Info Amount Per Serving
- Calories: 285.5
- Total Fat: 20.6 g
- Cholesterol: 22.8 mg
- Sodium: 646.6 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 5.4 g
- Protein: 12.9 g
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