Sunday, October 14, 2007

Chicken korma

1 onion
Garlic and ginger
500g chicken breast
1 tsp cardamom
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
1 tsp chili powder
1 tsp garam masala
1 cup plain yoghurt
3/4 cup cream

Fry onion, garlic and ginger until browned.
Add chicken and brown.
Add spices and stir for 2 minutes.
Add yoghurt, bring to boil and simmer for around 10 minutes.
Add cream and warm through.
Serve with couscous or basmati rice.

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