Creamy Chicken Korma

Chicken korma recipe is a mughlai specialty. Chicken korma curry has pieces of boneless chicken cooked with sauce and spices and garnished with roasted almonds.

Serves : 2

Preparation Time : 30 mins.

Ingredients:

Low calorie cooking oil
3 bay leaves
1 cinnamon stick
1 tsp cardamom seeds, crushed
1/4 tsp ground cloves
2 tsp cumin seeds
1 onion, finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp mild curry powder
3cm piece of root ginger, peeled and finely grated
3 garlic cloves, finely crushed
1/2 x 400g can chopped tomatoes
4 skinless and boneless chicken breasts, but into bite-sized pieces

200ml boiling chicken stock
Salt and freshly ground black pepper
5 tbsp fat free natural from age frais
Small handful of roughly chopped fresh mint, to garnish

Preparation Method:

·   Spray a large non-stick frying pan with low calorie cooking oil and place over a high heat burner.

·   Add the bay leaves, cinnamon stick, cardamom seeds, cloves, cumin seeds and onion and stir-fry for 5 minutes.

·   Add the coriander and ground cumin, curry powder, ginger, garlic and tomatoes and stir-fry for another 3-4 minutes.

·  Put the chicken into the pan, pour in the stock and bring to the boil

·  Season well, cover tightly.

·  Reduce the heat to low and simmer gently for 20-25 minutes.

·  Stir the content occasionally.

·  Remove the pan from the heat and stir in the fromage frais. Scatter over the mint and serve hot with your choice of rice.