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Chicken Korma

Serves 4

  • 4 boneless, skinless chicken breasts cut into 6 pieces each
  • 1 onion chopped
  • 350g yoghurt
  • 200ml double cream
  • 2 tbs. oil
  • 1 tsp. ground turmeric
  • 1 - 2 tsp. chilli powder
  • 3 cloves of garlic crushed
  • 3 tbs. ground almonds
  • Salt & pepper
  • Toasted flaked almonds to garnish

** Important **

When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.

Heat 1 tbs. oil in a pan and fry the onion until soft. Place the cooked onion in a food processor with the yoghurt, cream, 1 tbs. oil, salt, pepper, turmeric, chilli, garlic and almonds, whiz until well blended. Arrange the chicken pieces in a greased ovenproof dish and pour over the Korma mixture. Bake in a moderate hot oven for 40 minute, or until the chicken is well cooked. Serve with rice or Nan bread garnished with toasted almonds.



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