Creamy Chicken Korma

Send in by Lynette Gerber

medium onion, chopped
1 garlic clove, crushed
225g diced lean chicken
1 tablespoon mild curry powder
tablespoon flour
teaspoon ground cinnamon
150ml chicken stock
150ml low-fat yogurt
1 tablespoon chopped coriander
Salt and ground black pepper

In a non-stick frying pan heat a little oil and fry the onion until soft. Add the garlic and the chicken and cook for 2-3 minutes until the chicken changes colour.

Sprinkle the curry powder and flour over the chicken. Toss the chicken so that it is completely covered. Add the cinnamon and cook for 1 minute.

Gradually add the stock, stirring well and season to taste with salt and black pepper. Simmer gently for 10 minutes until the sauce thickens.

Remove the pan from the heat, stir in the yogurt and coriander and serve immediately.

Serve with boiled rice.
PS.. Bay leaves, cashews or dried coconut may be added.

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