7
Chicken Korma
This is a classic dish, but far less calorific than the Korma you may find laden
with cream from an Indian takeaway, it is light and fragrant with a subtle kick
from the chilli.
Marinade
• 1kg chicken breast, cut into
bite size pieces
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, crushed
• 150g thick natural yogurt
For the sauce
• 2 onions, peeled
and quartered
• 2 dried red chillis
• 1 tbsp oil
• 1 tbsp ground coriander
• 1 tsp turmeric
• 3 cardamom pods, bashed
• 1 cinnamon stick
• 3 cloves
• 1 tsp garam masala
• Ground black pepper
• 75g creamed coconut
• 2 heaped tbsp ground
almonds
• Salt
• Small bunch chopped
coriander
• Squeeze of lemon juice
1. Place the chicken, ginger, garlic and yogurt into a bowl and mix well,
cover and leave to marinate in the fridge for 4 hours or overnight
if possible.
2. When you are ready to cook, place the onions and dried chilli into a
mini chopper or food processor and blitz to a paste. Leave to the side
for a minute.
3. Heat the oil in a large frying pan over a medium heat and add the
ground coriander, turmeric, cardamom pods, cinnamon stick, cloves and
garam masala and add a good pinch of black pepper. Stir fry these until
fragrant then add the onion and chilli mixture. Cook the onion and spice
mixture for about 10 minutes until soft.
4. Add the chicken and yogurt to the pan and stir well, continue to cook for
a further 10 minutes until the chicken is sealed.
5. Crumble in the creamed coconut and add a little water but not too
much water, the chicken should be visible and not submerged in liquid.
Add the ground almonds and season with salt and stir well, reduce the
heat down to a simmer, cover and cook for about 35-40 minutes until
the chicken is tender and the sauce is thick.
6. Sprinkle with chopped coriander before serving with naan bread or rice.
7. If using the curry station to keep the curry warm decant into pots and
keep warm on setting 1.
Serves 4-6
CLEANING AND MAINTENANCE
1. Unplug the appliance from the electrical socket.
2. Allow the hot appliance to cool down completely before cleaning
and storing.
3. Clean the heating plate after use with a damp cloth or paper towel
4. The heating plate SHOULD NOT BE PLACED INTO WATER OR ANY
OTHER LIQUID; the connection socket should not be allowed to get wet.
5. Clean the pots and lids using warm soapy water and a soft cloth. Avoid
rapid changes in temperature do not place a hot lid in cold water.
6. Wipe the removable temperature control probe with soft dry kitchen
towel. Do not clean the probe with a damp cloth; it must be kept dry
at all times
SERVICING
There are no user serviceable parts inside this appliance.
Always refer servicing to qualified service personnel.
If you drop or damage your product, do not use until it has been inspected
and approved by a qualified electrician.
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2016-06-21 10:37 AM
