Chicken Korma - Takeaway Style!

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 onion
• 1 yellow bell pepper
• 400 ml chopped tomatoes (drained)
• 1 garlic clove
• 1 teaspoon fresh ginger
• 2 tablespoons fresh coriander (chopped)
• 1 1/2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/4 teaspoon chili powder
• 1 tablespoon sultana (chopped)
• 50 g creamed coconut (grated)
• 1 pinch salt
• 2 teaspoons olive oil
• 2 chicken breasts
• 1 teaspoon cumin seed
• 125 ml double cream

Recipe

• 1 take all the items on the list except olive oil, chicken, cumin, and cream, and chop before adding to a blender.
• 2 pulse and blend mixture until smooth as possible. set aside.
• 3 heat olive oil in a hot large frying pan/saucepan.
• 4 cut chicken into small pieces and fry until beginning to brown. add cumin seeds and continue until nicely browned. overall chicken browning time should be around 8 minutes.
• 5 add blended ingredients to the chicken, cover, and simmer on a moderate heat for 15 minutes stir regularly to prevent sticking.
• 6 finally add cream, and allow to heat through.
• 7 check seasoning, add more coconut and coriander if required.
• 8 serve with naan and boiled rice.