Chicken Korma

By Adrian Richardson

Preparation : 10 min	Resting : -
Cooking : 25 min	Equipment :
Difficulty :	Rating : 4 rates
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Serves 4 :

2	chicken breasts, skin off cut into 4cm dice
1	onion, roughly chopped
3	green chillies
4	spring onions
2	tspns white pepper
2	tspns garam marsala
2	tspns chilli powder
1	large knob of ginger, chopped
4	cloves garlic, crushed
¼	cup ghee
½	bunch coriander
	pinch saffron
½	cup almond meal
¼	cup raisins
1	Tbspn sugar
	salt
½	cup yoghurt
500	ml chicken stock

To garnish
	Blanched Almonds, chopped
	Coriander

1	To the metal bowl, add the onion, garlic, ginger, green chillies, spring onion & coriander. Choose EXPERT, speed 13 and blend until pureed. Scrape down sides.
2	Add chilli powder, pepper, saffron, garam marsala & ghee. Choose EXPERT, speed 2A/10 minutes /140°C to sweat the paste.
3	Add remaining ingredients and choose EXPERT, speed 1A/15 minutes/120°C.
4	Garnish with almonds & coriander. Serve with rice.

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ALL COMMENTS

tessblow

only needs 1 chilli and half peoper and curry paste

LittleLisa

I agree that the recipe is a bit too spicy for a korma! I would probably put in 1 tsp white pepper, 1 or 2 green chillies and only 1 tsp chilli powder next time.

MRose40

Good but one green Birdseye chilli and no pepper, no chilli powder is Spicey enough. Anymore than that and it?ll blow your head off.