November Recipe of the Month

As the nights close in, our simple Chicken Korma recipe will help keep you feeling warm - and full.

Ingredients

4 skinless chicken breasts, cut into bite-size pieces
2 tbsp vegetable or sunflower oil
2 large onions, chopped (400g/14oz prepared weight)
4 garlic cloves, peeled and sliced
1 piece of fresh root ginger, peeled and finely grated
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp ground turmeric
¼ tsp chilli powder
200ml chicken stock
100ml single or double cream
Basmati rice
Optional: fresh coriander, naan bread or almonds to garnish

 

1. Cut the chicken into small chunks, then fry in pan for a few minutes with 1 tbsp oil. When the chicken turns white, almost brown, remove and set aside.

2. Add the onions, ginger and garlic to the remaining oil, then heat until onions become soft, and lightly browned.

3. Mix the coriander, cumin, chilli powder and turmeric in with the onions, garlic and ginger and cook for a further minute.

4. Now add back the chicken and the chicken the stock. Bring to the boil then simmer until stock is reduced. Keep adding stock gradually, and cook on a low heat, so that the chicken does not stick to the base of the pan.

5. Stir in the cream and cook on a low heat for a further 5-10 minutes until the sauce is thick and creamy.  

6. Serve the chicken korma on a bed of basmati rice. Garnish with coriander or almonds or just add naan bread.