I cooked this Chicken Korma last night and wanted to share the recipie as we loved it. I got the recipie from the cook book Eat Well and spendless written by Sarah Flower and serves 4.
Olive oil (we only had sunflower oil)
1-2 cloves of garlic crushed (used 2)
2.5cm (1in) piece of ginger finely chopped (i used easy ginger and used 2 teaspoons)
1/2 fresh chilli, chopped (i used 1 teaspoon of crushed chillis)
1-2 teaspoons mild curry powder or paste (i used 2 of powder)
1 teaspoon of tumeric
300g chicken fillet pieces
100ml white wine
200ml of water or chicken stock (i put a chicken oxo cube in 200ml of water)
300ml natural low fat yoghurt
50g almond slices (didnt use these as hubby dosn't like nuts)
I added Mushroom as we love them
My huband prepped the veg.
1) Heat the oil in a large saute pan and fry the onion, garlic and ginger for 2 minutes. Add the chilli, curry powder or paste and tumeric and cook for 1 more minute.
2) Add the chicken pieces (i added the mushrooms here now) and cook for 3-4 mins, turning well.
3) Pour on the wine, water or stock and the yoghurt and add the almond slices. Mix well Cook gently on a medium heat for 30 mins until the chicken becomes tender and the sauce starts to thicken.
4) Serve on a bed of rice.
Oh and a quick picture of my hubby tasting it he thought it tasted "so good"
It was the 1st time I cooked out of this book and will try more recipies out of this book.