Friday, 2 August 2013

Chicken Korma

A takeaway classic here, and one of the requests from the Suggestions Box. It's so easy to order a takeaway but this costs around a third of the price, but it does take a little more time! This requires a marinade and a fair bit of prep so you're best doing this the night before.

Serves 4
Prep Time 12 hours
Cooking Time 60 minutes

Ingredients:
500g Chicken Breasts
A small knob of Ginger
3 cloves of Garlic
1 Red Chilli
2 Red Onions
400ml Coconut Milk
400ml Plain Yoghurt
4 tbsp of ground almonds
Turmeric, Garam Masala, Coriander

Start by finely chopping your garlic and ginger.
I mean FINELY.

Get all of your chicken and then chop this into lovely little bitesize chunks. Pop this in a tupperware with your yoghurt, mix evenly together and leave this in the fridge overnight, or whilst you're at work. Normally your local takeaway will have already done this!


Right, cooking time!

Get your pan on a medium heat with a little oil. Roughly chop up one chilli and two onions, get them in a food processor and absolutely blitz them until your get a fine paste, feel free to add a little water. This should take around two minutes. Try your best to keep the lid on, you'll see why in a minute!
In the oil mix one teaspoon of each of the turmeric, garam masala and coriander.

Stir around and mix evenly. After around a little minute, get the ventilation fan on and pour in your onion and chilli paste.
STAND BACK.

Think about it, all of those chopped onions and chillies, and you haven't cried yet! After a few minutes, it's safe to come out from behind the sofa! Stir these all together for around ten minutes.

Now, get all of that chicken from your fridge, and pour this into in the spice, tomato and chilli mix. Mix this around evenly, for another ten minutes. Pour your coconut milk into a separate bowl and whip together until the same texture. Pour this into the chicken with your ground almonds.
We're nearly there!
Pop a lid on this, drop the heat and leave to just blip away for 30-40 minutes.

Serve this with a little fresh coriander, rice, and a naan and enjoy the fruits of your labour!

Have a fantastic weekend everyone, I'll actually be uploading a few blogs over the weekend too! Let me know if there are any more takeaway classics you want!

Dan
x

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