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
Indian Chicken Korma with Mango
Indian Chicken Korma with Mango

Instructions

  1. Cut the chicken into pieces and rub 1/2 teaspoon of turmeric and salt.
  2. Heat the ghee in a pan and brown the meat. Take out of the pan and set aside.
  3. 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.
  4. 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.
  5. Shred the chicken into pieces with 2 forks. Add the mango cubes and let them get hot. Sprinkle with coriander to serve.
  6. Basmati rice or naan bread goes well with it.

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