Chicken Korma - Takeaway Style

Name: Chicken Korma - Takeaway Style
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 onion; 1 yellow bell pepper; 400 ml chopped tomatoes; 1 garlic clove; 1 tsp fresh ginger; 2 tbsp fresh coriander; 1.5 tsp garam masala; 1 tsp turmeric; 1 tsp ground coriander; 0.25 tsp chili powder; 1 tbsp sultana; 50 g creamed coconut; 1 pinch salt; 2 tsp olive oil; 2 chicken breasts; 1 tsp cumin seed; 125 ml double cream

Gently simmered chicken, yellow bell pepper and tomatoes, warmed with clove and ginger, a South Asian korma. It comes to the table with naan and boiled rice.

35 min · Serves 2 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Take all the items on the list EXCEPT olive oil, chicken, cumin, and cream, and chop before adding to a blender.
2
Pulse and blend mixture until smooth as possible. Set aside. Heat olive oil in a hot large frying pan/saucepan.
3
Cut chicken into small pieces and fry until beginning to brown. Add cumin seeds and continue until nicely browned. Overall chicken browning time should be around 8 minutes.
8 min
4
Add blended ingredients to the chicken, cover, and simmer on a moderate heat for 15 minutes Stir regularly to prevent sticking.
15 min
5
Finally add cream, and allow to heat through. Check seasoning, add more coconut and coriander if required. Serve with naan and boiled rice.