Chicken Korma

Submitted by Wild Thyme Flour

"This recipe uses toasted ground sunflower seed instead of teh usual almonds. Serve over basmati rice. To decorate another onion can be sliced and deep fried until a dark brown then perched on top of the korma."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4

ingredients

• 50 g sunflower seeds
• 1 medium onion, finely chopped
• 4 tablespoons oil
• 4 garlic cloves, finely chopped
• 1 1⁄2 teaspoons garam masala
• 2 teaspoons mild curry powder
• 1⁄4 teaspoon cayenne pepper
• 4 chicken breasts
• 500 ml natural yogurt
• 1 tablespoon fresh coriander, chopped
• basmati rice, to serve

directions

1. Place sunflower seeds in a non stick frying pan with no oil nd dry fry over medium heat until lightly toasted.
2. Cool and process until fine.
3. heat half the oil in pan and cook the onions and garlic, add anothe tbsp of oil and add the spices, cook a further 1 minute.
4. Add the cubed chicken and cook 3 more minutes, season with salt and pepper.
5. stir in the yogurt and simmer gently for about 15 minutes or until chicken is tender.
6. Stir in sunflower seed powder and coriander.
7. serve over rice.

Reviews

[Annacia]

I'm in a real quandary as to how to rate this honestly because I have never made Chicken Korma before. I carefully followed the directions so I not sure if the sauce is supposed to be as think as this turned out. I had the stove so low that it was barely simmering and took it off the stove 4 mins before time. While I'm a fan of North African and Indian foods I'm sorry to say that I didn't find this to my personal taste. I loved the sunflower seeds in it but even though the Korma was a first time experience I couldn't help but feel that something was missing. I think, however, that mainly it was the thickness. By the time it had cooled a bit it has become much more of a paste consistency than a sauce. I used a bed of cooked chopped spinach then a layer of chicken-garlic Basmati rice. The sauce never reached the spinach ans the rice stick to the underside of the chicken and sauce rather than being coated with it. If I were to try it again I would really cut way back on the simmering time, I think 7-8 mins would be plenty.