Chicken korma recipe

Chicken korma recipe ingredients (6 servings) Chicken marinade 1 ¼ boneless skinless chicken breasts 2 tsp extra virgin olive oil 1 tsp coriander powder ½ tsp chilly powder 2 tsp garam masala ½ tsp salt ½ tsp freshly ground black pepper For the korma 3 tbsp extra virgin olive oil ¾ cup water, divided into ¼ cup and ½ cup 2 onions, peeled and cut into quarters ½ cup ground almonds 6 minced garlic cloves 1 ½ cups low-fat yogurt, 1 tsp ground turmeric 1 tsp garam masala 1 tsp salt  1 tsp black pepper 1 tsp coriander powder 1 tsp chilly powder ½ tsp ground coriander seeds ½ tsp cinnamon ½ tsp cumin ¼ tsp ground cardamom ⅛ tsp freshly grated nutmeg 3 large tomatoes (3 cups), diced 1 cup unsweetened canned coconut milk ½ of a small red chilly, de-seeded and minced 1 tbsp freshly grated ginger root 1 tbsp brown sugar (packed). Coriander leaves for garnishing Preparation guide Marinate the chicken for at least two hours or overnight. Heat a pan over medium-high and cook the chicken for 5-6 minutes per side. Set aside the chicken onto a cutting board and cover with foil, while you make the sauce. To make the korma, heat 1 tbsp olive oil in a large skillet. Add onions and ¼ cup water and saute. Stir in the ground almonds and garlic. Cook for a while, remove from heat and cool. Make a puree of the cooled onion-almond mixture with yoghurt until smooth. In the same pan, heat remaining olive oil over medium heat. Once the oil is shimmering, add the spices and powders. Now add the tomatoes, coconut milk, red chilly powder, ginger, and brown sugar and stir well. Cut the cooked chicken into bite-sized pieces and add. Reduce the heat to low and simmer for 30 minutes. Now add in the almond-curd pureed mixture and remove from heat. Garnish with chopped coriander leaves. Health benefits. Yogurt aids digestion and gut health, prevents constipation. Also check:  Mutton korma recipe Facebook Twitter LinkedIn WhatsApp