Creamy Chicken Korma

Dinner

Ingredients

4 Chicken Breasts
Vegetable Oil
40g Butter
2 Onions
Ginger
Garlic
2tsp Cumin
2tsp Coriander
1tsp Tumeric
1/4tsp Chilli
2tbsp Mango Chutney
300ml Chicken Stock
100ml Double Cream
Basmati Rice
Flaked Almonds
Coriander Leaves

Method

Cut the chicken breasts into small chunks and season then fry in a large pot then transfer to a bowl and cover.
Fry the onions in butter and oil until soft then add the ginger, garlic and spices and fry for a further minute.
Add mango chutney and stock and simmer for 5 mins, reducing by about half.
Return the chicken to the pot, add cream and simmer gently for about 10 mins

Cooking

Cook all ingredients except rice in the same large pot.

Serving

Serve with basmati rice and garnish with flaked almonds and coriander.

Notes

Blend the onion/spices mixture before re-adding the chicken for a smoother sauce.

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