Chicken Korma

Serves:  4;  Prep:  20 mins;  Cook:  40 mins;  Cals per portion:  267

This simple curry dish is mildly spicy with a delicious creaminess

Ingredients:  1 tsp/5ml cumin seeds; 1 tsp/5ml coriander seeds; 10 cardamom pods; 3 tbsp/45ml vegetable oil; 6 large boneless chicken thighs, halved; 2 large onions, sliced; 4 cloves garlic, crushed; 2 in/5cm piece of fresh ginger, peeled and grated; 2 in/5cm cinnamon stick; 1/4 tsp/1.25ml turmeric; 10 cloves; 1/2 pt/300ml chicken stock; 2 tsp/10ml cornflour; 4 tbsp/60ml double cream; salt and pepper; 1 tbsp;/15ml chopped fresh coriander

  • Lightly crush cumin, coriander and cardamom using a pestle and mortar.  Heat the oil in a pan.  Add chicken and fry, stirring for 2 minutes. Add onions, garlic, ginger, spices and stock and cook, stirring, for 5 minutes, then bring to boil.  Cover and simmer gently for 40 minutes, until tender.
  • Mix cornflour with 1 tbsp/15ml liquid from pan and stir into curry.  Simmer for 1 minute, stir in cream, seasoning and fresh coriander and heat for 1 minute.  Serve with rice.

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