1kg chicken breast chunks
1 heaped tbsp of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 - 3 dried red chillies
2 finely chopped onions
4 tbsp ghee
1 tbsp ground coriander
grind of black pepper
1 tsp turmeric
1 tsp garam masala
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
Liquidise the chopped onion and red chillies, add a little water if needed to blend til smooth.
Heat the ghee in a pan.
Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
Add the chicken and the marinade and continue to stir fry for another 10-minutes.
Add the creamed coconut and enough water to just cover the chicken and bring to the boil, stirring until the coconut is dissolved.
Stir in the ground almonds.
Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
Remove from heat, add lemon juice and salt to taste.
Serve with boiled basmati rice with a cinnamon stick and saffron.
Korma is a classic North Indian dish of which there are many variations.