Friday, 4 October 2013

# 377 Chicken Korma

According to Wikipedia Korma is a type of curry where the meat is braised with water, stock and yogurt or cream and it can be mildly spicy or fiery.

We like spicy food but without the heat so the first option suits us fine. Hope you like this dish as much as we do.

Chicken Korma

4 chicken breasts cut into strips
3 tablespoons Korma curry spice blend
1 tub reduced fat creme-fraiche
1 small pot low fat natural yogurt
2 teaspoons ground tumeric
3 tablespoons tomato purée
Pinch of salt
Pinch of cumin seeds
Pinch of crushed chilies
Squeeze of lemon juice
Fresh coriander, chopped
Olive oil and 1 small onion, finely chopped

In a food container with lid mix all of the ingredients above, except for the meat, olive oil and onion, until well combined. Add the meat and make sure it's well coated in the marinade mixture, keep in the fridge until it's time to cook it.

Heat the olive oil in a large pan and fry the onion gently until softened. Add the chicken and fry for a couple of minutes until it looses its pink colour.

Add the rest of the marinade and stirr. Cook over a low heat stirring occasionaly, add a little boiling water if necessary but be careful not too add too much or you won't have a nice, thick sauce at the end.

Cook for 20-30 minutes or until the meat is cooked through. Half way through cooking add some chopped fresh coriander.

Serve with white rice and a green salad or steamed vegetables.



PS - I've added a link list of all my recipes to the sidebar, just scroll down the page and you'll find links to all the recipes I posted on this blog. Also, I've had requests from readers from across the pond to convert my recipes. Unfortunately that would take too much time for me to do but you can easily find conversion tables online like this one or this one. I hope these help :-)