Chicken Korma

Name: Chicken Korma
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 50 g sunflower seeds; 1 medium onion, finely chopped; 4 tablespoons oil; 4 garlic cloves, finely chopped; 1 1/2 teaspoons garam masala; 2 teaspoons mild curry powder; 1/4 teaspoon cayenne pepper; 4 chicken breasts; 500 ml natural yogurt; 1 tablespoon fresh coriander, chopped; basmati rice, to serve

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Recipe by Wild Thyme Flour

This recipe uses toasted ground sunflower seed instead of teh usual almonds. Serve over basmati rice. To decorate another onion can be sliced and deep fried until a dark brown then perched on top of the korma.

READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

50

g sunflower seeds
1

medium onion, finely chopped
4

tablespoons oil
4

garlic cloves, finely chopped
1 ¹⁄₂

teaspoons garam masala
2

teaspoons mild curry powder
¹⁄₄

teaspoon cayenne pepper
4

chicken breasts
500

ml natural yogurt
1

tablespoon fresh coriander, chopped
basmati rice, to serve

DIRECTIONS

Place sunflower seeds in a non stick frying pan with no oil nd dry fry over medium heat until lightly toasted.
Cool and process until fine.
heat half the oil in pan and cook the onions and garlic, add anothe tbsp of oil and add the spices, cook a further 1 minute.
Add the cubed chicken and cook 3 more minutes, season with salt and pepper.
stir in the yogurt and simmer gently for about 15 minutes or until chicken is tender.
Stir in sunflower seed powder and coriander.
serve over rice.

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