Chicken Korma

  1. In a non-stick skillet, pour condensed stock, bring to and maintain boil for 15 min ad let stand.
  2. In a cast-iron skillet, bring to medium heat with rapeseed oil
  3. Wash, dry and clean the chicken and add to cast skillet for 3 min per side (do not cook through)
  4. Cut onion ends, cut onions in half, face down, slice them thinly and add to cast skillet
  5. Cook on high heat for 8 min, then reduce to medium for another 10 minutes, then remove
  6. In the meantime, prepare all spices into bowl excluding (saffron, fenugreek leaves and coconut powder)
  7. Add butter and olive oil to non-stick skillet, lemon squeeze, add 60ML of water into spice bowl, mix and pour into skillet
  8. Heat should be medium low for 2-3 minutes
  9. Remove and pour contents into blender, along with onions, coconut powder and chicken stock
  10. Blend for 30 sec, and return to non-stick skillet
  11. Cover and bring to a boil over medium heat (not high heat)
  12. After a minute of bubbling, cut & add semi-cooked chicken, mix in well with sauce, and cover
  13. When it starts bubbling again, reduce heat to low and cook for another 8 minutes
  14. Remove lid and let stand for 6 minutes, after which you can add fenugreek leaves and serve with basmatti rice.

chicken breasts, ginger powder, fresh garlic, lemon, garam masala, black cumin, turmeric, nutmeg, mace, cinnamon, cayenne, campbells, coriander, onions, coconut powder, butter, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/chicken-korma-5b4853471b3ad94fe144f384 (may not work)

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