CHICKEN KORMA

A traditional mild curry which has its root in Persian and Indian cuisine. Its uses coconut, yogurt, cashew,almond or cream in the cooking to give its distinctive flavor.My Chicken Korma recipe used coconut milk, cashew and black peppercorn (adjust to taste) and quite easy to prepare. Best eaten with rice, naan and parata.

CHICKEN KORMA

1 whole chicken cut and cleaned
1 cup coconut milk
3 potatoes cut into wedges
2 big onions cut into thick slice
1 carrot cut into small pieces
2 tomatoes sliced
2 green chili slit
3 tbsp oil
2 tbsp ghee
4 tablespoon korma mix
1 tbsp black peppercorn crushed
10 cashew or almond ground
2 ins cinnamon
6 cloves
salt, lime juice
GROUND
6 shallots
3 cloves garlic
1 in ginger

METHOD

Heat oil and ghee, add the cinnamon,cloves,ground ingredients, salt and tomato, cook until soft.

Add the spices, little water and cook until oil floats on top.

Mix chicken, carrot and potato to the spices, add 2 cups water and let it boil.

Add coconut milk, green chili, big onion and cashew paste, simmer until cook.

Lastly add lemon juice and salt to taste.

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