Indian Chicken Korma with Mango
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken, boned thihs
- 2 teaspoons turmeric
- 30 g hee
- 2 medium onion (s), one chopped and one quartered
- 2 mango (s)
- 6 tablespoon curry paste (Korma paste)
- 80 g iner, peeled and chopped
- 2 teaspoons cumin powder
- 1 tablespoon black cumin (nigella)
- 40 cl coconut milk
- 60 cl chicken stock
- Coriander greens, chopped
- salt
Print Recipe
Pin Recipe Instructions
- Cut the chicken into pieces and rub 1/2 teaspoon of turmeric and salt.
- Heat the ghee in a pan and brown the meat. Take out of the pan and set aside.
- Peel the mangoes. Dice the flesh of a mango and set aside. Mix the meat of the other mango with the Korma paste, the ginger and the quartered onion in the food processor to form a paste.
- First, fry the chopped onion in the pan until soft, then add the paste and bring to the boil. Add the rest of the turmeric, cumin and nigella and after 3 minutes add the chicken, coconut milk and chicken stock. Cover the pan and let it simmer. After 20 minutes, cook for another 20 minutes without a lid.
- Shred the chicken into pieces with 2 forks. Add the mango cubes and let them get hot. Sprinkle with coriander to serve.
- Basmati rice or naan bread goes well with it.
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