Chicken Korma

My family and I enjoy Indian meals, so i thought I would start my blog by sharing one of our favorite recipes.
This is a traditional recipe that I was taught by an Indian lady. It is a mild dish, if you are concerned about the heat you can always adjust the spices to your liking. I like to serve it with a traditional rice dish, which I will share later, yogurt and naan bread. I hope your family enjoys this dish as much as we do.

Chicken Korma

Ingredients

1 kilo of chicken thighs

100mls oil

2 tsp minced garlic

250 mls thickened cream

2 tsp coriander powder

1/2 tsp chilli powder or paste

1/2 tsp garam masala powder

4 large onions

2 tsp minced or grated ginger

1/4 cup almond meal

1 1/2 tsp cumin powder

1/2 tsp tumeric powder

salt

Instructions

Puree onions into a paste then drain excess juice out using a fine seive.

Heat the oil in a frypan and fry until a dark brown colour, be careful not to burn it, you may need to add water if it drys out. Dont be scared of over cooking the onion it takes a good 15 minutes.

Add in the ginger and garlic and fry for 2 minutes.

Next add all the dry spices and fry for a further 2 minutes or until it becomes fragrant.

Pour in 1/2 cup of water and fry for 5 more minutes.

Next add in the cream and almond meal, stir well

Add another 1/2 cup of water, a pinch of salt and the diced chicken

turn the stove down to low and cook for 15 minutes or until chicken is cooked through.

If you find it too runny add some more almond meal to thicken the dish.

Garam masala powder can usually be found in the spice section of the supermarket or the Indian meal section.