Chicken Korma Curry

on
Prepare this delightfully rich creamy chicken korma in less than half an hour. Made with indian spices, the taste is authentic and will have you going back for seconds. This recipe feeds a family of 4.

Ingredients:
  • 500 Grams of chopped chicken thighs
  • 1 finely sliced onion
  • 1 chopped carrot
  • 100 grams of frozen mixed vegetables
  • 1 teaspoon of olive oil
  • 4 to 6 tablespoons of Keens Mild Indian Curry powder.~
  • 1 small tub of natural yoghurt
  • 1 cup of boiling water from the kettle

Method:

  • Add 2 cups of rice to your rice cooker. Add the approopriate amount of water and turn it on. Rice will take about 25 minutes before it is ready.
  • Put a teaspoon of olive oil in a large put and place on a medium heat on the stove.
  • Roughly chop the 500 grams of chicken thighs and tip them straight in to the pot.
  • Finely slice one onion and add to the pot.
  • Stir for 5 minutes to sautee the onion and seal the chicken.
  • Slice the carrot and add to the pot.
  • Add 100 grams of frozen mixed vegetables (to add some greenery to the dish).
  • Add 4 table spoons of Indian curry powder. #
  • Add 1 cup of boiling water straight from the kettle in to the pot.
  • Stir all ingredients.
  • Place the lid on the pot, turn down the hot plate and return every 10 minutes to stir.
  • When the rice is ready, the chicken korma will also be ready.
  • Just before removing the korma form the stove add the whole tub of natural yoghurt and stir it through for 1 minute. %
  • Just before serving, sample the curry to ensure you have the correct amount of curry powder to your liking. If necessary, add more at this point.
  • Serve, eat and enjoy.

Notes:

  • ~ Keens have several different curry powders available in your supermarket. Their Mild Indian Powder is gluten free. It comes in a light orange, almost brown tin.
  • # 4 table spoons will give you a very mild curry flavour. To strengthen, add a tablespoon at a time, stir and then re-taste. I always use 6 tablespoons when making this dish.
  • % Natural yoghurt needs to be added last just prior to serving to prevent curdling.

Comments

Post a Comment