Sunday, 22 August 2010

Chicken Korma

This was very good it is quick and has that initial creamy taste and then the heat hits the back of your mouth! And no coconut milk!
Its from Ainsley Harriots Meals in Minutes (I replaced the chicken with 4 quorn fillets for two.)
Serves 4 (or two large portions)
1 tablespoon veg oil
1 onion chopped
350ml yog
200ml double cream
25g butter
half tsp salt
1tsp turmeric
2 tsp hot chilli powder
3 garlic cloves crushed
3 tablespoons ground almonds
4 boneless skinless chicken breasts each cut into six pieces
flaked almonds to garnish (toasted) i forgot these
naan breads or rice to go with
also if you can a cucumber and red onion salad (just thinly sliced and mixed with a mix of olive oil and vinegar (3:1)

If you are doing quorn best to fry the quorn until golden in some olive oil.

then make the rest:
Heat the oil and cook onion for 5 mins until softened. Place onion in a food processor (like a small one or a blender would do) with the yoghurt, cream, butter , salt , turmeric, chilli, garlic and almonds and whizz until blended. Arrange the chicken in a greased casserole dish and pour over sauce. Bake for 30mins at 200C. Of course you won't need as long if you have pre-cooked chicken or quorn. say 10mins? Garnish with almonds and or coriander if you wish and serve with naan or rice.

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