Nisha's quick chicken korma
Nisha Katona cooks up a curry in hurry for Monday night comfort food at its best.
Ingredients:4 tbsp vegetable oil2 chicken breasts diced into 2 cm pieces2 small onions finely chopped2 cloves garlic crushed2 inches of ginger peeled and grated2 tbsp garam masala1 small pot of creme fraiche or natural yoghurt1 tsp turmeric1/4tsp chilli powderWater to loosen2 tbsp ground almonds2 tsp brown sugar1/2 tsp saltCoriander leaf to garnish or even chopped spring onions for a change
Method:
In a dash of oil fry the onions, ginger and garlic until nice and brown
Add in the chicken and fry for a couple of minutes until it colours
Then add the chilli, turmeric and the garam masala. Fry the spices for about a minute 4. Next add about 4 tbsp of the creme fraiche and a touch of water just to loosen the sauce. Cook for about 7-8 minutes or until the chicken is completely cooked through
Add in the ground almonds, salt and sugar and give it a good stir
Serve with pine nut rice and garnish with coriander or spring onion greens
Pine nut rice
Dry fry 1-2 tbsp pine nuts
Add 1 cup rice and 2 cups of cold water. Bring to a gentle boil and simmer until all the water has absorbed
Remove from the heat and keep the lid on. Leave for 5 minutes or until ready to serve