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:
- brown of chicken thighs in a heavy duty frying pan, and finish in the oven at 180° for 10 mins.
- puree white onions in a hand held blender.
- place onions in a pre heated medium sized pot.
- begin to add all spices.
- stir until onions are carmalised and browned and add 1 stock pot and 1 table spoon of honey.
- add coconut milk and cream.
- add ground almonds and reduce untill desired thickness.
- garnish with chopped fresh coriander.
- 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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