Creamy Chicken Curry
Recipe by Indian Mart
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
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)
Lets get cooking!
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.
Add 2 tsp cumin, 2 crushed cloves of garlic, a walnut- sized chunk of ginger grated and then cook for 2-3 minutes.
Add the chicken with the marinade and cook for 5 minutes, stir until it starts to whiten
Add 150ml of water and also 4 tbsp of ground almonds, stir this all together well whilst bringing to a low simmer.
Add the lid to the pan and cook through for around 30 minutes or until a lovely thick creamy texture.
Serve with chapati and rice.
|Walnut size chunk|