Chicken Korma
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 2 tablespoon almond flakes
- 1 tablespoon desiccated coconut
- 400 g cream, or half cream and half cremefine
- 500 g chicken breast fillet (s)
- 1 large tomato (s)
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ paprika powder, mild
- 1 teaspoon curry powder
- 1 teaspoon spice mix (Garam Masala)
- 1 teaspoon cardamom
- 1 clove garlic
- oil
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and garlic. Cut the chicken breast fillet into bite-sized pieces.
- Heat some oil in a saucepan. Fry the onion and garlic until golden brown. Add salt and curry and stir well for about 2 minutes. Add paprika, garam masala and cardamom and stir well again. Add the finely diced tomato and stir until the tomato can no longer be recognized as such. Add the chicken breast fillet and fry for about 5 minutes, stirring constantly so that nothing burns. Add the almonds and desiccated coconut, add the cream and simmer for 10 minutes. Stir occasionally. If necessary, add salt.
- It goes well with rice or naan bread. If you don`t like cardamom or coconut, you can leave it out.
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