Homemade Chicken Korma

Tallaght Cross Homemade Chicken Korma

Ingredients: 

• 8 skin and boneless chicken thighs 

• 2 white onions 

• 1 tin of coconut milk 

• 200 mill of fresh cream

•  1 table spoon of turmeric 

• 2 table spoon of ground coriander 

•  50 grams offresh coriander 

• 1 knorr vegetable stock pot

•  50 grams of ground almonds

•  2 star anise 

• 1 table spoon of honey.

 Method:

  1. brown of chicken thighs in a heavy duty frying pan, and finish in the oven at 180° for 10 mins.
  2. puree white onions in a hand held blender.
  3. place onions in a pre heated medium sized pot.
  4. begin to add all spices.
  5. stir until onions are carmalised and browned and add 1 stock pot and 1 table spoon of honey.
  6. add coconut milk and cream.
  7. add ground almonds and reduce untill desired thickness.
  8. garnish with chopped fresh coriander. 
  9. best served with jasmine rice and oven baked naan bread

Serves a party of four

*Macronutrients*

Kcal 567 (pp)

Protein 17gram (pp)

Fat 14gram (pp) 

Carbohydrates 6gram (pp)

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