Chicken korma

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 full small breast (both fillets) or 696g

• Yoghurt

  Natural, Set - Biopot

  25g

• Sunflower oil

  Linoleic (less than 60%)

  1 tbsp or 14g

• Onions

  Raw

  2 large or 300g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  20g

• Cardamom

  Spices

  1 tbsp, ground or 6g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Coriander seed

  Spices

  1 tbsp or 5g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Saffron

  Spices

  0.001 cup or 0.04g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  1 cup or 237g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  3 tbsp or 9g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fresh cilantro

  Coriander leaves, raw

  2 sprigs or 4g

Directions

1. Cut each chicken breast into 8 or 9 bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 26 hours.
2. Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don't start to stick.
3. Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for 5 minutes, stirring constantly.
4. Stir in the flour, saffron, sugar and 1/2 a teaspoon of salt, then slowly pour the water into the pan, stirring constantly. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally. Remove the pan from the heat, take out the bay leaf and blitz the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first. The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.
5. Drain the chicken in a colander over the sink, shaking it a few times you want the meat to have just a light coating of yoghurt. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer. Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after 8 minutes there should be no pink remaining.
6. Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like.
7. (source: http://www.hairybikers.com/recipes/view/chicken-korma#BjOvQV63DitAoveY.97)

Similar Foods

• Bangladeshi-Style Chicken Korma
• Korean Grilled Chicken Breasts