chicken korma my way
Servings: 4
ingredients:
- 300 g chicken breast filets
- 1 pinch of saffron (1 packet)
- 200 g Greek yoghurt
- 1 onion (a big one)
- 1 clove of garlic (a big one)
- ½ red pepper (chopped)
- 1 tsp fresh ginger (minced)
- 50 g ground almonds
- 25-30 g butter
- a pinch of ground cardamom
- ½ tsp ground cinnamon
- 1,5 tsp ground coriander
- 1,5 tsp ground cumin
- 400 ml coconut milk (unsweetened)
- salt & pepper (to taste)
how to:
- Mix Greek yoghurt & saffron.
- Chop the chicken breasts & add to the yoghurt mess.
- Let the chicken marinate for at least 30 min (resp. up to 4 h).
- Chop the onion.
- Mince the clove of garlic
- Mince the ginger.
- Chop the red pepper.
- Let the butter melt in a frying pan.
- Add cardamom, cinnamon, coriander & cumin & fry gently for some minutes.
- Add the onion, the garlic, the ginger & the red pepper. Mix & let it fry for some minutes.
- Add the almonds & mix.
- Add the chicken & the marinade & bring it to a boil.
- Add the coconut milk & bring it to a boil.
- Reduce heat so that the mess may simmer ... for about 45 min. The liquid shall boil away - until you get an almost creamy state.
- Add salt & pepper to taste.
Notes
Prep Time: It's only for preparing the ingredients. The time for marinating the chicken breasts is not included.
Red pepper: You may substitute fresh green or red chili for red pepper. It gets hot & spicy ... if you like it more this way.
You may also add fresh coriander leaves & almonds on top when serving.
You may store the chicken korma in your fridge for at least 1 week.
You may also freeze it.