kirsty_baird_26
Gold Member
Chicken Korma recipe i used - approx 3 syns per person (Due to only having full fat coconut milk)
1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt (I just used 3-tbsp ff natural yoghurt)
1 dried red chilli (I used one red chilli but would just use half next time)
2 finely chopped onions
Fry light
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut (I used around 100ml coconut milk (1tbsp full fat is 1.5 syns or 0.5 for light per tbsp)
salt, to taste
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
Instructions:
1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight. (we didn't do this we just cooked chicken added all spices to pan for a few minutes before step 6)
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes - we added a bit of water to cover the ingredients.
We then added the coconut milk and simmered for 10 minutes before adding natural yoghurt.
10. Remove from heat, add lemon juice and salt to taste. Mix well.
1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt (I just used 3-tbsp ff natural yoghurt)
1 dried red chilli (I used one red chilli but would just use half next time)
2 finely chopped onions
Fry light
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut (I used around 100ml coconut milk (1tbsp full fat is 1.5 syns or 0.5 for light per tbsp)
salt, to taste
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
Instructions:
1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight. (we didn't do this we just cooked chicken added all spices to pan for a few minutes before step 6)
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes - we added a bit of water to cover the ingredients.
We then added the coconut milk and simmered for 10 minutes before adding natural yoghurt.
10. Remove from heat, add lemon juice and salt to taste. Mix well.