Chicken korma
- Clover
- Jan 8, 2016
- 1 min read
Ingredients ¼ cup (60 ml) Clover Sour Cream 1 tbsp (15 ml) curry paste 1 tsp (5 ml) garam masala 1 tsp (5 ml) turmeric 1 garlic clove, crushed 800 g chicken thigh fillets, cut into cubes 2 tbsp (30 ml) Clover Springbok Butter 1 tbsp (15 ml) oil 2 onions, finely chopped ½ cup (125 ml) chicken stock ¼ cup (450 g) sultanas ½ cup (50 g) ground almonds ½ cup (125 ml) Clover Fresh Cream salt and black pepper ½ cup (25 g) flaked almonds, roasted
Method Combine the sour cream, curry paste, garam masala, turmeric and garlic in a glass bowl.
Add the chicken, combine, cover with cling wrap.
Place in the fridge for 1 - 2 hours to marinate.
Heat the butter and oil in a pan and cook the onion for 3 minutes over a low heat or until golden.
Stir in the chicken and fry for 6 - 7 minutes.
Add the chicken stock, sultanas, ground almonds and simmer for 10 minutes.
Add the cream and season with salt and pepper.
Cook for a further 5 minutes.
Scatter the roasted flaked almonds over the curry before serving.
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