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Sharmini's Chicken Kuruma

A delicious Southern Indian alternative to traditional chicken korma, here using coconut cream in place of cream. Created by Sharmini Thomas and demonstrated for Steenbergs at the York Food & Drink Festival.

For a quick recipe, why not use our Korma Masala blend in place of the different spices?

Serves: 2

Preparation: 10 minutes; Cooking: 25 minutes

Ingredients:

250g chicken, diced into bite size pieces

1 tbsp sunflower oil

1 tbsp butter or ghee

2 Steenbergs organic cardamom pods

2 Steenbergs organic cloves

1 bay leaf

1 medium onion, finely cut

1.5cm ginger, finely cut

1 clove of garlic, finely cut

1-2 green chilli - to taste, finely cut

¼ tsp Steenbergs organic ground turmeric

1/8 tsp Steenbergs organic ground cassia

¼ tsp Steenbergs organic ground pepper

½ tsp Steenbergs organic ground fennel

1 tsp Steenbergs organic ground coriander powder

1 tbsp low fat yoghurt

A handful mint or coriander leaves, minced or ground

2 tbsp coconut milk powder

8-10 cashew nuts (powdered)

Salt to taste

Method:

For more information on Sharmini's Indian cooking workshops visit: www.sharmini.co.uk

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