Chicken Korma is a very popular recipe
1.5 kilograms free range chicken fillets, cut into bite size chunks
1 tbsp ginger, peeled and finely grated
3 cloves of garlic, crushed
175 ml PnP yoghurt, thick natural
30 ml No Name cooking oil
1 tbsp PnP ground coriander
1 pinch PnP black pepper
1 tsp turmeric
1 tsp garam masala
1 red chilli, deseeded and finely chopped
2 onions, finely chopped
1 can coconut cream
40 grams PnP almonds, ground
1 dash PnP lemon juice
1 pinch PnP salt
1 dash coriander, to garnish
Mix the chicken with the ginger, garlic and yoghurt, cover and marinade for 3-4 hours.
Heat the oil in a pan. Add the ground coriander, black pepper, turmeric and garam masala and stir-fry for about 1 minute over a low heat.
Turn up the heat, add the chilli and onion and stir-fry for 10 minutes.
Add the chicken and the marinade and cook for a further 10 minutes.
Add the coconut milk and bring to the boil, stirring regularly.
As soon as the mixture boils, reduce heat to low, cover the pan and simmer until the chicken is tender – about half an hour.
Remove from the heat, stir in the ground almonds, lemon juice and salt to taste.
Mix well and sprinkle with chopped coriander.
Serve with onion bhaji and pilaf rice or rotis.