Monday, July 30, 2007

Chicken Korma

Don't you get frustrated when you have been buying an product from your local supermarket for many years where you can walk blindfolded to the exact location and take it from the shelf without looking or thought. Well I used to be able to do so with my favourite korma spice mix but not any more. I have had to make my own spice mix but it is not the same. The family liked it anyway.

photograph on the way

1 onion, diced
2 teaspoon grated ginger
3 garlic cloves, chopped
2 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon cardamom seeds
pinch of cayenne pepper
1/2 teaspoon chili powder
2 tablespoon vegetable oil
8 - 10 chicken thighs cut into 3 cm cubes
1 onion sliced
1 can lite coconut milk
1 cinnamon stick
1/2 ground almonds
3 potatoes, peeled, cut into 3 cm cubes
2 granny smith apples, peeled and diced
1 1/2 red capsicum diced
1 bunch coriander

- blend ingredients up to vegetable oil
- heat oil and add onion slices and cook on low heat for 5 minutes until soft
- add chicken and cook stirring for about 6 minutes until colour has changed - may need to be done in batches
- return all chicken to the pan
- add blended spice mixture and cook for a minute
- add potato and cook for a couple of minutes
- add apple, capsicum, cinnamon stick, ground almonds, coconut milk and enough water to just cover
- cook until chicken is cooked and potatoes are cooked but still hold their shape
- stir in roughly chopped coriander
- serve with rice

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