Chicken Korma

[ConnieK..]

Ingredients:

Chicken breast (allowance)
finely grated fresh ginger (allowance)
fresh garlic, minced
dried red chilli, crushed
finely chopped onion
oil spray
ground coriander
Pinch of ground black pepper
turmeric
garam masala (see below)
water
salt, to taste
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon ( allowance )
Mayo (allowance)

Instructions:

1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger and garlic. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the oil spray in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add enough water to *just* cover the chicken and bring to the boil, stirring.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender.
10. Remove from heat, add lemon juice and salt to taste, mix in mayo allowance to create a creamy consistency. Mix well.

Garnish with coriander and sprinkle of cinnamon. Serve with babytimes no-taters or a nice diced zucchini salsa.

Garam Masala

Black pepper 20 grams
Cloves 10 grams
Cinnamon 20 grams
Brown cardamom 15 grams
Cumin seeds 10 grams
Bay leaves 10 grams
Coriander seeds

Mix and cook in a skillet over a dry heat until they emit a smokey aroma ( not burnt) and turn a darker shade of brown, then crush with a mortar and pestle, store in an airtight container for up to 3 months.