Rick Stein Chicken Korma Food

EASY CHICKEN KORMA

Steps:

• Put the olive oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft but not brown.
• Take the lid off and add the chunks of chicken. Turn the heat up to medium-high and cook for 5 minutes until golden brown, stirring occasionally.
• Turn the heat down and add the grated ginger and garlic together with the turmeric and garam masala, plus a little salt and pepper. Cook for 2 minutes, stirring occasionally.
• Add about ¾ of the coconut milk, bring to the boil and then turn down and gently simmer for 10 minutes. If you find the curry becomes too dry you can add the rest of the coconut milk.
• After 10 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and garnish with a little more chopped coriander.

CHICKEN KORMA

Steps:

• Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
• Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
• Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
• Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
• Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.