Chicken Korma

Serving for 4 persons

Ingredients

1 lb (500g) chicken breast, skinned and cut into strips
1 tablespoon of olive oil
2 onions, sliced
2 cloves of garlic, crushed
1 teaspoon of sugar

For the Spice Mix:
3 teaspoon of ground coriander
3 teaspoon of ground cumin
Vz teaspoon of turmeric
1 teaspoon of chilli powder
1 teaspoon of paprika
1 teaspoon of salt
A little warm water to mix
7 fl oz (200ml) of single cream
4 fl oz (100ml) of coconut cream - mixed with 4 fl oz of (100ml) water
1 bay leaf
3/4 oz (20g) of ground almonds
3/4 oz (40g) of cashew nuts
2 teaspoon of Garam mas ala
1 tablespoon of lemon juice
3/4 oz (20g) of chopped fresh coriander

A little salt to taste

Method

1. Combine all the ingredients for the spice mix together to form a smooth paste.

2. Heat the oil in a frying pan and add the onions, garlic and sugar. Stir over a medium heat until the mixture has caramelized.

3. Add the spice paste, reduce to a medium heat, and continue to cook for a couple of minutes stirring continuously.

4. Remove from the heat and leave to cool. Puree the mixture together in a blender.

5. Place the puree, chicken, cream, coconut cream and water, bay leaf and cashew nuts into a large pan. Stir well, and bring to the boil. Reduce the heat to a simmer, cover the pan, and leave to cook for about half an hour.

6. Stir in the ground almonds, lemon juice, garam mas ala and chopped coriander and leave to simmer for a further 15 minutes.