Spicy Chicken Korma

Name: Spicy Chicken Korma
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 clove garlic; 1 piece ginger; 1/2 tsp cayenne pepper; 1 tsp garam masala; 1/2 tsp salt; 2 tbsp olive oil; 1 tbsp tomato paste; 1 large green chilli (leave seeds in); 3 tbsp dessicated coconut; 2 tbsp ground almond; 1 tsp ground coriander; 2 tsp cumin seeds; 1 tsp coriander seeds; 1 piece ginger; 2 medium onion, chopped; 2 medium red chilli; 1 tsp ground coriander; 1 can coconut milk; 1 can chick peas; 3 large chicken breasts; 2 tbsp dessicated coconut; 1 tbsp almond flakes; 1 tbsp butter

alexhyde1987 @cook_3044619

London, United Kingdom

Spicy Chicken Korma

alexhyde1987 @cook_3044619

London, United Kingdom

Saved

Ingredients

50 mins

4 servings

Curry Paste
2 clovegarlic
1 pieceginger
1/2 tspcayenne pepper
1 tspgaram masala
1/2 tspsalt
2 tbspolive oil
1 tbsptomato paste
1 largegreen chilli (leave seeds in)
3 tbspdessicated coconut
2 tbspground almond
1 tspground coriander
2 tspcumin seeds
1 tspcoriander seeds
Curry
1 pieceginger
2 mediumonion, chopped
2 mediumred chilli
1 tspground coriander
1 cancoconut milk
1 canchick peas
3 largechicken breasts
2 tbspdessicated coconut
1 tbspalmond flakes
1 tbspbutter

Saved

Steps

50 mins

1

Toast the cumin and coriander seeds for 1/2 mins in a hot pan with a little bit of oil
2

Add all ingredients from the paste to a food processor and process until you are left with a paste. Add water if necessary. Put paste to one side.
3

Melt butter in large pan
4

Add ginger, onion, chilli and coriander and cook for 10mins
5

Add the chicken, curry paste, dessicated coconut and mix so chicken is covered
6

Add the chick peas and coconut milk
7

Bring to the boil, and cook for 40mins
8

Add almond flakes to serve with rice