Indian chicken korma

Ingredients for 4 people:

– 500 g chicken breast, cut into cubes
– 1 small courgette, cut into slices
– 1 onion, diced
– 2 tbsp olive oil
– 1 clove of garlic, whole
– 4 cloves, ground
– 1 pinch of ground cardamom
– 1 tbsp ginger, grated
– 1 tsp coriander
– ¼ tsp allspice
– 1½ tbsp cumin
– ½ tsp turmeric
– ½ tsp chilli flakes
– 1 tbsp tomato puree
– 200 ml stock
– 200 ml double cream
– salt and freshly ground pepper

Preparation:

1. Heat the oil in a medium-sized frying pan and fry the diced onion and the mixture of cloves and cardamom until the onion turns translucent.

2. Add the chicken, garlic and ginger and stir fry for a further four minutes, until cooked.

3. Add the other spices. Keep stirring for a couple of minutes and mix everything together well.

4. Spoon in the tomato puree and add stock and cream. Boil everything for a little while and then allow to simmer over a low heat for 15 to 20 minutes.

5. Add the courgette and heat again.

6. Remove the clove of garlic and season the dish with salt and pepper.

 

 

Recipe: Jutta Leder.