Creamy: Korma

INGREDIENTS

• Marinade: Turmeric Powder, pinch
• Salt, pinch
• 1/2 Tsp Ginger, minced
• 350g Chicken Breast, boneless and skinless, bite sized cubes OR 300g Paneer, bite sized cubes
• Gravy Sauce: 2 Tbsp Garlic Infused Oil
• 1 Cinnamon Stick
• 1 Tsp Fennel Seeds
• 5-6 Curry Leaves
• 2 Tsp Ginger, minced
• 2 Tsp Coriander Powder
• 1/2 Turmeric Powder
• 2-3 Tsp Kashmiri Chilli Powder, to taste
• 400g tin diced Tomatoes
• 1/4 Tsp Salt
• 400g tin Coconut Milk (or Coconut Cream if you like it thicker)
• 1/2 C Water
• 1 Tbsp Lemon Juice
• Coriander, to garnish

INSTRUCTIONS

1. Mix together the marinade with the chicken or paneer, and leave to marinate for at least 5 minutes, and up to 24 hours.
2. Heat the garlic infused oil over a medium high heat.
3. Add the cinnamon stick and fennel seeds, and saute until fragrant. This will take a few minutes.
4. Add the curry leaves and saute until fragrant. This will usually be a minute or so.
5. Turn down the heat to a low-medium. Add the minced ginger and cook for another minute.
6. Turn the heat back up to a medium. Add the kashmiri chilli powder, coriander powder, and atumeric powder. Saute for another minute.
7. Add the tomatoes, and cook until softened and pulpy.
8. Add the chicken/paneer, and turning occassionally, cook half way.
9. Add the salt and the coconut milk, and cook on low heat, simmering until the chicken has cooked through and the liquid has slightly reduced.
10. Serve while hot.

SERVE WITH

Cooked rice, poppadom’s, or gluten free roti. Garnish with coriander.