Creamy Chicken Curry

Recipe by Indian Mart

4 Serves
1 hr
N
Non-Veg
Medium
Mildly Spicy

Methods

1
Yummy Korma Marinade- mix 200ml full-fat natural yogurt with 1 tsp caster sugar, 1tsp ground turmeric, 1 broken cinnamon stick, 8 cardamom pods, 4 crushed cloves, 1tsp crushed coriander seeds, 1/2 tsp mild chilli powder and 1 tsp of sea salt flakes
2
Pop the chicken in the mix, cover the bowl and leave for a minimum of an hour to marinade (ideally cover and pop in the fridge)
3
Lets get cooking!
4
Heat 1tbsp of oil in a pan with a lid, once hot enough add 2 finely chopped large onions and fry until soft and browning.
5
Add 2 tsp cumin, 2 crushed cloves of garlic, a walnut- sized chunk of ginger grated and then cook for 2-3 minutes.
6
Add the chicken with the marinade and cook for 5 minutes, stir until it starts to whiten
7
Add 150ml of water and also 4 tbsp of ground almonds, stir this all together well whilst bringing to a low simmer.
8
Add the lid to the pan and cook through for around 30 minutes or until a lovely thick creamy texture.
9
Serve with chapati and rice.
10
Enjoy!

Ingredients

1tsp
1tsp
1142
8
4
1 tsp
0.5 tsp
1 tsp
500g
1 tbsp
2 large
2 tsp
2 cloves
4 tbsp
Walnut size chunk
200ml

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