My Chicken Korma
Ingredients
250 gms of Chicken Breast
2 teaspoons of Ginger/Garlic Paste
1/2 teaspoon of cumin powder
1/2 teaspoon of coriander powder
2 teaspoons of ground almond
½ teaspoon of poppy seeds
1 cup coconut milk
1 tablespoon of Oil
Salt to taste
3 -4 raisins
Preparation
1
Cut the chicken breasts into small pieces.
2
Heat Oil in a pan. Add the ginger/garlic paste to the oil and fry it for about 3 mins at a low heat. Then add cumin, coriander, almond and poppy seeds. Fry the masala for about 3-4 mins at a low heat.
3
Add the chicken pieces to the masala and continue to fry for another 5 mins at a low heat, stirring carefully and folding the masala from across the pan.
4
Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk. Add salt to taste and the raisins.
5
Cover the pan and let the chicken cook with occasional stirring.
6
Serve with basmati rice.
.
About
Korma is one of the popular dishes in the United Kingdom. Korma is characterized by a thick creamy sauce, mild spices and nuts and raisins. This is my version of Korma. I am not using onions or yoghurt but I do make use of almond paste or powder and poppy seeds. You can find almond powder in Indian supermarkets. Almond paste is essential and coconut milk. I use vegetable oil instead of ghee to keep the korma healthy.
Serves – 3
Cooking time – 25 mins
Added:
Thursday, January 5, 2012 - 10:30am
