Creamy Chicken Korma

By ShannonB

One of the Indian recipes we made in our May 2010 curry feast.

Ingredients

• 3 bay leaves
• 1 cinnamon stick
• 1 tsp crushed cardamom seeds
• 1/4 tsp crushed cloves
• 2 tsp cumin seeds
• 1 onion, peeled and finely chopped
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 2 tsp mild curry powder
• 3 tsp fresh ginger, peeled and finely chopped
• 3 tsp fresh garlic, peeled and minced
• 400 g can chopped tomatoes
• 1 kg / 2 lb 4 oz chicken breasts, skinless and boneless, cut into bite-sized pieces
• 198 ml / 7 fl oz chicken stock
• 5 tbsp fat free fromage frais
• Freshly chopped mint

Preparation

Step 1

1. Spray large frying pan with cooking spray and place over high heat. Add bay leaves, cinnamon stick, cardamom seeds, cloves, cumin seeds and onion. Stir fry 5-6 minutes.

2. Add ground spices, ginger, garlic and tomatoes and stir-fry another 3-4 minutes.

3. Put chicken into pan and pour over the stock. Bring to a boil, season and cover tightly. Reduce to low and simmer gently for 20-25 minutes, stirring occasionally.

4. Remove from the heat and stir in the fromage frais. Serve immediately garnished with chopped mint.