OUTDOOR AND ACTIVE
CHICKEN KORMA
400g chicken breast/ thigh, 2cm dice
60ml chicken stock
60ml coconut milk
120ml fresh cream
120ml greek yoghurt, marinate
80g korma paste, marinate
3 garlic cloves, 50% marinate
20g fresh ginger, 50% marinate
50g ground almonds, marinate
150g, red onion, rough chop
.5 cinnamon stick
10g coriander seeds
100g coconut oil
20g fresh coriander, rough chop for garnish
50g flaked almonds, toasted for garnish
Method
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Marinate the chicken for 12 hours
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Fry the remaining 50% garlic, ginger, spices and onions in the coconut butter gently for 5 minutes, then add the chicken stock and simmer until the stock is reduced by 75%-NOTE: this releases the flavors and makes it easier for the infusion of flavors
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Add the chicken out of the marinate gently stir and fry for 4. Add the marinate, coconut milk and fresh cream and then simmer for 20 minutes.
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Correct seasoning and serve with the fresh coriander and flaked almonds