- Mix the korma masala with a small amount of water to make a pourable paste. Heat the oil in a wok, karahi or heavy casserole dish. Add the garlic and stir fry for 30 seconds. Add the masala and stir for 1 minute.
- Add the onion, reduce the heat, and stir-fry for at least 10 minutes, at most 20 minutes, until the mixture has thoroughly softened and caramelised.
- Take the pan off the heat and purée the mixture using a hand-held blender. Add the cream and coconut. When melted, add the chicken and simmer for 10 minutes, stirring occasionally, and adding just enough water to keep a thickish texture.
- Add the remaining ingredients, including some salt, and continue cooking and stirring for a 5 more minutes.
Chicken Korma
Ingredients
| 675g chicken breast, cut into 2cm | cubes |
| 3tsp | Steenbergs organic korma masala |
| 3tbsp | vegetable oil |
| 2tsp | garlic, smashed and chopped |
| 200g | onions, finely chopped |
| 150ml | single cream |
| 65g | creamed coconut |
| A handful chopped coriander leaf | |
| 2tsp | organic ground almonds |
| 2 | Steenbergs organic garam masala |
| 1tsp | white sugar |
| Traditional Sea salt to taste |
Method
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