Chicken Korma

A traditional, mild North Indian recipe. An unforgettable dish when served on a bed of pilau rice with some Peshwari naan.

Ingredients                                    Serves: 4

2 tablespoons oil
2 large chicken breast fillets, skinned and cut into chunks
1 clove garlic, finely chopped
1 large onion, sliced and chopped
1/2 teaspoon ground ginger
1/2 teaspoon chilli powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground white pepper
250g tinned chopped tomatoes
4 tablespoons chicken stock
2 tablespoon ground almonds
4 tablespoons double cream
4 tablespoons plain yoghurt

Preparation 

Prep: 5 minutes | Cook: 45 minutes

1. Heat oil in a frying pan and fry chicken, garlic and onion until chicken is cooked through. Cut open a small piece to test that it is no longer pink.

2. Season with ginger, chilli powder, cinnamon, turmeric and white pepper and set the heat to medium. Mix in the tomatoes and chicken stock. Return to a simmer, and then stir in the almonds.

3. Stir in cream and yoghurt then cook gently for 2 to 4 minutes, before serving on a bed of rice.
Cream or yoghurt

You can use all yoghurt instead of the cream and yoghurt if you want.