Easy quick chicken dish with an exotic flavor thanks to the spice mix garam masala. If you do not have garam masala at home, simply mix 2 tbsp coriander seeds, 1 tbsp cumin seeds, 2 tsp black pepper corns, 2 tsp ground cinnamon, 1 tsp cardamom seeds, 1 tsp fennel seeds, 1/2 tsp whole cloves and 4 dried bay leaves. Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Then put all ingredients in a spice grinder or use a pestle and mortar until processed to a fine powder. Store in a sealed jar for up to six month.
Chicken Korma (serves 4)
1 tbsp vegetable oil
1 tbsp fresh ginger, grated
1 clove garlic, crushed
1 onion, sliced
4 boneless skinless chicken breasts, cut into bite sized pieces
1 tsp garam masala
1 cup chicken stock
1/4 cup sour cream
1/4 almonds, ground
2 tbsp fresh coriander, coarsely chopped
Heat the vegetable oil in a pan over medium heat. Add the ginger, garlic and onions and cook until soft and translucent. Add the chicken and cook until lightly browned. Season with the garam masala and cook for another minute or two.
Pour in the stock and simmer for about 10 minutes or until the chicken is cooked through. Meanwhile mix the sour cream and the almonds. Remove the pan from the heat and stir the sour cream almond mixture into the curry. Sprinkle with the coriander and serve with wholegrain rice or naan bread and steamed peas with min
