Healthy Chicken Korma
Rated 5.0 stars by 1 users
Chicken Korma has a variety of health benefits, it is a great source of protein, rich in anti-inflammatory compounds and consuming it may help reduce oxidative stress and boost heart health. It can be serve with Basmati Rice, Butter Naan, Roti or Parathas. Korma is a dish originating in South Asia, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy.
6-8 tbsp natural yoghurt
1 tsp turmeric
1 tsp cumin seeds, ground
1 tsp cinnamon powder
1 tsp coriander seeds, ground
Pinch of saffron threads
3cm fresh ginger, grated
4 cloves garlic, crushed
4 skinless free range chicken breast cubed
1 tbsp rapeseed oil
1 onion very finely chopped or grated
2–3 tbsp ground almonds
2 tbsp ground coconut
1 tbsp flaked toasted almonds
large pinch fresh coriander, chopped
Grind your whole spices in a spice grinder.
Place the yoghurt into a bowl with the turmeric, cumin, cinnamon, coriander, saffron, ginger and garlic and mix well to combine the flavours.
Add the chicken pieces into the yoghurt mixture and coat all the chicken. Leave to marinade for as long as possible.
Heat some oil in a pan and cook the onion until it softens and just starts turning golden (you don't want them too brown). If the onions catch on the bottom of the pan, just add a splash of water to help them cook down.
Add the chicken and marinade to the pan and stir until the meat just starts to cook.
Remove the lid and stir in the ground almonds and coconut. If it seems dry, add a little splash of hot water and allow the chicken to cook for a couple of minutes until the chicken is cooked through. Remove the pan from the heat.
Toast some almond slivers in a dry pan until golden, remove and set to one side.
When ready to serve, add some fresh coriander and the toasted almonds.
MARINADE: 30 mins
DIETARY INFO: Contains Nuts