Sunday, February 20, 2011

Chicken korma

2lb chicken, diced
2 onions
1 green chilli (optional)
cinnamon stick
bay leaf
korma paste
can of coconut milk
thumb sized piece of fresh ginger (or if you don't have it, use ground ginger)
2 tbsps desiccated coconut
flaked almonds

Heat some oil and fry the onions, chilli and ginger in dutch oven...if you're using ground ginger, don't add it yet!

Add the korma paste (and ground ginger), stir well to coat the onions.

Add the coconut milk, chicken, bay leaf, cinnamon and desiccated coconut.
Cover and cook on 1 for 4 hours.

Add some sliced mushrooms and cook a while longer until they're ready..
Serve with some toasted flaked almonds!

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