Chicken Korma

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Ingredients

Serves 2

2 Chicken Breasts Chopped into Bite Size Pieces
1 Tin Coconut milk
4oz Thick Natural Yogurt
3 Egg Yolks
3 Tablespoons Mango chutney
Quarter of an onion finely chopped
2 Teaspoon Curry Powder
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
1 Teaspoon Turmeric
1 teaspoon Garam Massalla
2 drops Almomd Extract (Not essence)
1 Tablespoon toasted almond slices
Buy a complete set of curry spices - click here

We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.

Method

Make a paste of the curry powder and Turmeric with a little water. Fry the onion until translucent in the veg oil then add the garlic and ginger and stir fry on medium until it just starts to brown. Add the curry paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Mix the coconut milk, yogurt, mango chutney and egg yolks in a jug and pour over and simmer for 20 minutes or until the chicken is cooked, stirring regularly. If needed add a little water to prevent the curry becoming too thick or dry. Now stir in the garam massalla and almond extract and cook for a further minute. Serve with the toasted almond slices sprinkled over the top.

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