2013 Cooking Club Week 45: Chicken Korma

Ingredients:

• 3 or 4 chicken breasts, cut into bite sized pieces
• 2 large cloves of garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 cup ground almonds
• 4 tablespoons water
• 1 tablespoon coconut oil
• 1 large onion, diced
• 100g creamed coconut (Pakaks do this, available in Tesco)
• 1.25 cups chicken stock
• 4 cardamom pods, split open and husks discarded (you only want the little black seeds inside)
• 1.5 teaspoon cumin seeds
• 1.5 teaspoon coriander seeds
• 1 teaspoon hot chilli powder
• 4 whole cloves
• 1.5 teaspoon garam masala
• 1 teaspoon sugar

Method:

1. Put sugar and ground almonds into a bowl. Add the 4 tablespoons water and a generous pinch of salt and mix well into a paste.
2. Toast the whole dry spices until they become aromatic (about 30 secs) and then grind them using a spice grinder or a morter & pestle. Mix all the ground spices together.

3. Put the coconut oil in a pan until hot and then add the onion. Cook until soft, about 10 mins. Add the ground spices, ginger and garlic and cook another 1 min.

4. Add the chicken stock, coconut cream, almond paste and the chicken and stir well to ensure everything is coated in the sauce.
5. Simmer for 30 mins until chicken is cooked through. Cook longer if you want to reduce the liquid a bit more.
6. Serve with rice/ naan/ big pile of green veg and top with flaked almonds.