Indian Chicken – Korma
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g chicken breast fillet (s), cut into bite-sized pieces
- 1 tablespoon vegetable oil, neutral
- 2 cloves garlic, cut into pieces
- 2 medium onion (s), cut into pieces
- 50 g almond (s), chopped or sliced
- 2 ½ cm ginger, peeled and roughly chopped
- 100 ml chicken broth
- 0.5 ½ teaspoon, leveled clove powder
- 1 teaspoon, leveled cinnamon
- 1 teaspoon, heaped coriander, ground
- 2 teaspoon, heaped cumin
- 2 pinches chilli
- 1 teaspoon, leveled salt
- 200 g sour cream or crème fraiche
- some water or broth
- coriander green
Print Recipe
Pin Recipe Instructions
- Puree the garlic, onions, almonds and the ginger with the broth to a fine mass and then mix in all the spices. Add the chicken pieces to the mixture and leave to marinate for at least 30 minutes (but preferably overnight).
- Put on a large coated pan (with a lid) with a little oil, add the mixture and simmer for about 20 minutes. If it gets too thick or sticky, add a good dash of stock or water.
- When the meat is done, add a mug of sour cream or créme fraiche, stir well and taste with a little salt. There is also rice and if you want, garnished with fresh coriander greens!
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