How to Make Chicken Korma Recipe

How to Make Chicken Korma Recipe

METHOD

Step 1

Process the ginger, garlic, garam masala, chilli flakes and almonds in a food processor until combined. Transfer to a large bowl.

Step 2

Cover and cook on LOW for 6 hours. Discard bay leaves and cinnamon stick. Turn slow cooker off; let stand 15 minutes. Stir in yogurt. Serve chicken mixture over rice. Sprinkle with cilantro.

Step 3

Heat oil and butter in a non-stick frying pan over medium-high heat. Cook onion, stirring often, for 7 minutes or until golden. Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. Stir in cream. Simmer, stirring often, for 5 minutes or until warm.

INGREDIENTS

• 2cm-piece fresh ginger, peeled, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 teaspoons Masterfoods Garam Masala
• 1/4 teaspoon dried chilli flakes
• 50g (1/2 cup) flaked almonds
• 1.2kg chicken thigh fillets, cut into 3cm pieces
• 200g (3/4 cup) Greek-style natural yoghurt
• 2 tablespoons tomato paste
• 6 cardamom pods, lightly crushed
• 60ml (1/4 cup) vegetable oil
• 50g butter, chopped
• 2 brown onions, halved, thinly sliced
• 3 tablespoons thickened cream