Tender diced chicken is flavoured with gentle Indian spices, raisins and almonds and finished with smooth yoghurt and cream, to make a mild curry that will charm the whole family.
ingredients
serves: 4
1 1/2 cups chicken or vegetable stock
1 medium onion
2 cloves garlic
3 tablespoons vegetable oil
3 tablespoons All purpose flour
2 tablespoons Korma curry powder
1 1/2 pound boneless, skinless chicken breasts
A small handful of fresh cilantro
2 level tablespoons seedless raisins
1/2 cup flaked almonds
1/2 lemon
2 tablespoons natural yoghurt
2 tablespoons heavy cream
Salt and black pepper
method
1. Put the stock on to boil. Peel and chop the onion and garlic and fry gently in the oil in a large skillet for about 5 minutes, until soft.
2. Mix the flour and curry powder in a large bowl, then cut the chicken into 1 inch cubes and toss them in the mixture until evenly coated. Add the chicken and flour mixture to the pan and fry, stirring, for 3 minutes.
3. Rinse, dry and chop enough cilantro to give 1 tablespoon and reserve a little for a garnish. Add the rest to the chicken with the raisins and hot stock. Bring to the boil, stirring, then reduce the heat and simmer for 10 minutes.
4. Toast the almonds in a dry skillet. Squeeze the juice from the half lemon and set it aside.
5. When the chicken is cooked, remove the pan from the heat and stir in the almonds, lemon juice, yoghurt, cream and salt and pepper to taste. Reheat very gently, but do not allow it to boil. Garnish with the reserved cilantro.
more information
Serving suggestion
Serve the korma with rice, cooked while the chicken is simmering.
