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Chicken Korma
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.
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chicken , korma |
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