Omg chicken korma!

Decided to try making my own, instead of using ready mixes.
Used this recipe, substituting almond meal for the flour.
Was divine to say the least!
Hairy Bikers Chicken Korma
Serves: 4 (294 calories/portion)
Prep time: 30 minutes
Cooking time: 40 minutes
4 fairly small boneless, skinless chicken breasts (about 600g)
25g low-fat natural yoghurt
1 tbsp oil
2 large onions, chopped (400g prepared weight)
4 garlic cloves, peeled and sliced
20g chunk of fresh root ginger, peeled and finely grated
12 cardamom pods, seeds crushed
1 tbsp ground cumin
1 tbsp ground coriander
½ heaped tsp ground turmeric
¼ tsp hot chilli powder
1 bay leaf
4 whole cloves
1 tbsp plain flour
2 tsp caster sugar
½ tsp fine sea salt, plus extra to season
300ml cold water
Coconut cream
freshly ground black pepper
fresh coriander, roughly torn, to garnish (optional)

Cut each chicken breast into 8 or 9 bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours.
Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick.
Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for 5 minutes, stirring constantly.
Stir in the flour, sugar and ½ a teaspoon of salt, then slowly pour the water into the pan, stirring constantly. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally. Remove the pan from the heat, take out the bay leaf and blitz the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first. Te sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.
Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer. Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after 8 minutes – there should be no pink remaining.
Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like.
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Read more at http://www.hairybikers.com/recipe/chicken-korma/1615#Ay0QY3RguEHip7BG.99

Chef_wheelz, Apr 2, 8:23 pm

Yum - looks great - may try this over the weekend.

Chef_clareo, Apr 3, 10:38 am

That's a great recipe wheelz, made it a few times. Some really good, easy recipes on the HB site too.

Chef_nauru, Apr 3, 8:11 pm

It's just a pity hubby detests curries, I have to make 2 different meals on curry night.

Chef_wheelz, Nov 8, 9:08 pm

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