Trevor's Kitchen - The    Art and Soul of Cooking

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

  • Marinate the chicken for 12 hours

  • 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

  • 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.

  • Correct seasoning and serve with the fresh coriander and flaked almonds