Chicken Korma Curry

Name: Chicken Korma Curry
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Indian
Ingredients: 750 g chicken breast fillet, cut into bite-size cubes; 125 ml plain yoghurt; 1 Robertsons bay leaf; 3 cloves garlic, crushed; 3 cm piece ginger, finely chopped; 30 ml butter; 30 ml sunflower oil; 2 onions, finely diced; 10 ml garam masala; 5 ml Robertsons turmeric (tumeric); 5 ml Robertsons coriander; 5 ml Robertsons cumin; 1 tsp Robertsons crushed chilli; 300 ml water; 1 Knorr chicken stock pot; 125 ml cream; 60 ml almonds, ground

4 People
70 min.
easy

Looking for quick dinner recipes? Try this mild Indian curry of chicken, spices, almonds and cream - suitable for the whole family!

Ingredients

750 g chicken breast fillet, cut into bite-size cubes
125 ml plain yoghurt
1 Robertsons bay leaf
3 cloves garlic, crushed
3 cm piece ginger, finely chopped
30 ml butter
30 ml sunflower oil
2 onions, finely diced
10 ml garam masala
5 ml Robertsons turmeric (tumeric)
5 ml Robertsons coriander
5 ml Robertsons cumin
1 tsp Robertsons crushed chilli
300 ml water
1 Knorr chicken stock pot
125 ml cream
60 ml almonds, ground

Cooking Method

Place chicken in a bowl together with the yoghurt, garlic, bay leaf and ginger
Cover and leave to marinade in the fridge for up to 2 hours – you longer you are able to leave it for the more flavourful your dish will be
In the meantime heat butter and oil in a pan and gently fry the onion with the garam masala, turmeric, coriander, cumin and chilli flakes until tender
Add the marinated chicken and fry for 10 minutes to seal
Add the water and Knorr Chicken Stock Pot, reduce the heat and allow to cook for 20 minutes stirring occasionally
Stir in the cream and almonds and simmer for a further 10 minutes
Serve topped with fresh coriander and basmati rice or naan bread