Chicken Korma

 


2 x 20 gram sachet Rajah chicken korma pure spice blend

800 g chicken breasts cubed

2 onion chopped

2 tbsp fresh ginger root crushed

2 clove garlic crushed

6 tomatoes chopped

160 ml plain yoghurt

800 ml coconut milk (tinned)

8 tbsp ground almonds

2 ml salt to taste

handful fresh coriander (optional) to serve



In a pot fry chopped onion in 4 tbsp vegetable oil until light brown.

Reduce heat, add ginger & garlic and Rajah Chicken Korma Pure Spice Blend, fry for 1 minute.

Add chopped tomatoes and cook until soft.

Add chicken and cook until browned.

Add coconut milk, yoghurt and ground almonds.

Simmer for 25 mintutes or until sauce reaches desired consistency. Stir regularly.

Season with salt to taste, garnish with fresh coriander, serve with Basmati rice.

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