Chicken Korma

Ingredients

Serves: 6

2 Tablespoons Lemon Juice
Chicken Pieces for 6 (eg: 1 thigh and 1 drumstick per person)
1 x 220g Carton Plain Yoghurt
100g Ghee
375g Brown Onions, Chopped
6 Cloves Garlic, Chopped
1 Teaspoon Powdered Chilli
1 x 2.5cm Piece Fresh Ginger
2 Teaspoons Salt
150ml Water
1/2 Teaspoon Saffron Threads
150ml Cream

SPICE MIX:
6 Cloves
6 Peppercorns
1 Teaspoon White Cumin Seed
1 Tablespoon Coriander Seed
5cm Stick Cinnamon
6 Green Cardamom Pods
1 Tablespoon Desiccated Coconut
1 Tablespoon Ground Almonds
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Mace
1/2 Teaspoon CSR Brown Sugar

Method

1 : Pour lemon juice over chicken, sprinkle with a little salt and leave for 30 mins. Roast all ingredients for spice mix for approx 5 mins. Grind and mix into a paste with yoghurt and sugar.
2 : Heat ghee and fry chopped onions and garlic. Remove from ghee when lightly browned. Add chilli powder to ghee, fry for a few moments and then add chicken pices and brown lightly. Add peeled and grated ginger and 2 teaspoons salt and cook for a few mins.
3 : Mix in spice paste return onions and garlic to pan, add water and saffron and simmer, covered, until tender (or place in covered casserole and cook in moderate oven).
4 : Stir cream 15 mins before serving and keep warm.

Comments

Tip :This is a delicious curry to eat with your chutneys!

Brown Sugar

Ingredients: cane sugar, sugar syrups

This popular sugar is used in many recipes, both savoury and sweet. A concentration of natural syrups gives it a soft natural caramel colour and aroma. Thanks to its delicious smooth caramel taste, it is often used in dessert recipes and sprinkled on porridge. CSR Brown Sugar is also ideal for adding sweetness to savoury dishes such as stir frys and sauces.