Medium
Chicken Korma
When the taste of India is calling, you needn’t rush to the take-away.
When the taste of India is calling, you needn’t rush to the take-away.
Cooking Time
50 minutes
Prep Time15 minutes
DifficultyMedium
Servings4
- 2 onions
- 2 garlic cloves chopped
- 1 thumb ginger chopped
- 55 grams flaked almonds
- 25 gram Flora
- 550 grams chicken cut into bite-sized pieces
- 10 cardomon pod split
- 6 whole cloves
- 1 cinnamon stick
- 1 tsp coriander seeds
- 2 tsps ground cumin
- 100 ml cream
- 350 grams basmati rice
- 1/2 tsp garam masala powder
- 3 tbsp chopped fresh coriander
- toasted almond to garnish
- Put the onions, garlic, ginger and almonds into a food processor.
- Add 6 tablespoons cold water and blend to a paste.
- Heat the Flora in a pan; add the chicken, cardamom pods, cloves and cinnamon stick.
- Cook for about 5 minutes, stirring occasionally, until the chicken is golden brown.
- Add the onion paste, coriander seeds and cumin seeds.
- Cook, stirring for 2–3 minutes.
- Add the Elmlea and 100ml (4fl oz) water, bring to the boil, cover and simmer gently for 30–40 minutes.
- Meanwhile, cook the rice according to packet instructions.
- Stir the garam masala and fresh coriander into the chicken mixture and serve with the rice.
- Garnish with toasted flaked almonds if desired.
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