11
CHICKEN KORMA WITH NAAN BREAD – Serves 4
Ingredients
Quantity
Chicken breasts or chicken breast pieces
4, about 600g
Natural yoghurt
2 tbsp
Freshly ground black pepper
Vegetable oil
1 tbsp
Onions
2 medium, peeled and finely sliced
Garlic cloves
3, peeled and chopped
Fresh root ginger
4cm piece, coarsely grated
Medium chilli powder
large pinch
Turmeric
1 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Plain flour
1 tbsp
Granulated sugar
1 tsp
Salt
½ tsp
Double cream
50ml
Naan bread
2 medium sized
LOW
: 6 hours.
WHAT YOU DO
In a clean polythene bag place the chicken, yoghurt and ground black pepper. Tie loosely
and shake gently to mix, place in fridge until required.
Heat oil in a pan, and then add the onions and garlic. Squeeze the juice from the grated
ginger into the pan, discard the ginger.
Add the chilli powder, turmeric, cumin and coriander and cook gently for 10 minutes.
Transfer to the slow cooker, add the prepared chicken, flour, sugar, salt and cream.
Stir gently to mix then cook on the low setting for 6 hours.
Heat the naan breads according to the instructions on the packet, serve with the korma.
