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#WFD – Chicken Korma Curry
A great curry can be comfort food and let's be honest, who doesn't enjoy a curry?

POLOKWANE – There is nothing better than a great curry with a perfect blend of spices and flavour.
A great curry can be comfort food and let’s be honest, who doesn’t enjoy a curry?
Korma’s are a cream based curry and are delicious with either rice, roti or naan.
Ingredients
- 750g chicken fillet breast, cut into bitesize cubes
- 125ml plain yoghurt
- 1 x Robertsons Bay Leaf
- 3 x cloves garlic, crushed
- 1 x 3cm piece ginger, finely chopped
- 30ml butter
- 30ml sunflower oil
- 2 x onions, finely diced
- 10ml garam masala
- 5ml Robertsons Turmeric
- 5ml Robertsons Coriander
- 5ml Robertsons Cumin
- 0.25 x tsp Robertsons Crushed Chilli
- 300ml water
- 1 x KNORR Chicken Stock Pot
- 125ml cream
- 60ml almonds, ground
Method
- Place chicken in a bowl together with the yoghurt, garlic, bay leaf and ginger
- Cover and leave to marinade in the fridge for up to 2 hours – you longer you are able to leave it for the more flavourful your dish will be
- In the meantime heat butter and oil in a pan and gently fry the onion with the garam masala, turmeric, coriander, cumin and chilli flakes until tender
- Add the marinated chicken and fry for 10 minutes to seal
- Add the water and KNORR Chicken Stock Pot, reduce the heat and allow to cook for 20 minutes stirring occasionally
- Stir in the cream and almonds and simmer for a further 10 minutes
- Serve topped with fresh coriander.
This recipe was supplied by What’s for Dinner.




