The Land of Bibble

A New Chapter

Chicken Korma

Method

1. Cut the chicken into bite-sized pieces
2. Mix the Masala Spices with enough water to make a paste
3. Heat oil in a wok until it hot. Add garlic and stir-fry for 20-30 seconds. Add the spice paste and stir for another minute.
4. Add onion, turn down heat stir for 10 minutes, at most for 20 minutes until mixture is softened and caramelised.
5. Take of heat and puree the mixture with blender with some of the cream.
6. Seal the chicken in a clean wok.
7. Add remaining cream and coconut, When cream is melted add chicken and simmer for 10-12 minutes, stir occasionally, add just enough water to keep a thickish texture.
8. Add all remaining ingredients except. Cook stirring for a further 5 minutes, until the chicken is cooked.
9. Taste and then season with Salt to your liking. For me this is approximately 1 tsp.
   
   

This recipe is based on Pat Chapman's.

Ingredients

• 675g (1 1/2 lb) skinless chicken breast
• 3 tblsps ghee or vegetable oil
• 1 to 3 garlic cloves, finely chopped
• 200g onions , finely chopped
• 150ml (1/4 pint) single cream
• 1/3 block (65g) creamed coconut
• 1 tblsp chopped fresh coriander
• 2 tsps ground almonds
• 2 to 3 tsps garam masala
• 1 tsp white sugar
• salt to taste
  

Masala Spices

• 2 tsps ground coriander
• 2 tsps curry masala
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp chilli powder
  

Pat Chapman