Chicken korma

Ingredients

• 2cm-piece fresh ginger, peeled, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tsp garam masala
• 1/4 tsp dried chilli flakes
• 50g (1/2 cup) flaked almonds
• 1.2kg Lilydale Free Range Chicken Thigh, cut into 3cm pieces
• 200g (3/4 cup) Greek-style natural yoghurt
• 2 tbsp tomato paste
• 6 cardamom pods, lightly crushed
• 60ml (1/4 cup) vegetable oil
• 50g butter, chopped
• 2 brown onions, halved, thinly sliced
• 3 tbsp thickened cream

Preparation method

1Step

Process the ginger

, garlic, garam masala, chilli flakes and almonds in a food processor until combined. Transfer to a large bowl.

• Step 2
• Add chicken, yoghurt, tomato paste and cardamom. Stir until combined. Cover and place in the fridge for 2 hours to marinate.

• Step 3
• Heat oil and butter in a non-stick frying pan over medium-high heat. Cook onion, stirring often, for 7 minutes or until golden. Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. Stir in cream. Simmer, stirring often, for 5 minutes or until warm.

thanks 

by 

Michelle 

T10T