Chicken Korma

Chicken Korma

A deliciously creamy curry, great served with cucumber raita. If you're vegetarian try it with vegetables and chickpeas instead of chicken.

INGREDIENTS: 

 For the Korma

  • 250g diced chicken breast
  • 175g Longley Farm Natural Yogurt
  • 1 onion
  • 2 cloves garlic
  • 3 tbsp korma spice mix (coriander, cardamom, ginger, cumin, chilli, turmeric)
  • 1 tbsp lemon juice
  • 150ml pot of Longley Farm Single Cream
  • 50g ground almonds
  • 150ml water
  • Cooking oil
  • Vegetables of your choice
  • Rice or naan bread to serve

 For the Raita

METHOD: 

Mix 1 tbsp Korma spice mix with 1tbsp lemon juice and 175g Longley Farm Natural Yogurt (use fat free for a lighter alternative).

Mix in the chicken/vegetable pieces, cover and leave to marinade in the fridge for at least half an hour.

Finely chop the onions and garlic and fry them in a little oil until they go soft. 

Add 2 more tbsps of Korma spice mix and cook for a minute more.

Add the marinated chicken/vegetables and fry for 3-4 minutes or until the meat is sealed.

Add 150ml Longley Farm Single Cream, 150ml water and 50g ground almonds and stir in thoroughly. (If you want a lighter alternative, use 300ml milk instead of cream and water).

Bring to a simmer, reduce the heat, cover and cook for about 10 minutes.

Remove the lid and cook for another 10-15 minutes until the sauce thickens.

Season with salt, pepper and sugar to taste.

While the korma is cooking, make the raita by mixing Longley Farm Natural Yogurt with grated cucumber and shredded mint leaves.

Serve with rice or naan bread.