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Chicken Korma with Riata
Serves: 4-6
4 cloves garlic
1 onion
2cm piece ginger, peeled
¾ cup flaked almonds
²⁄
³
cup water
1 tablespoon ground coriander
1 tablespoon ground cumin
¼ teaspoon chilli powder
¹⁄
³
cup vegetable oil
8 cardamom pods
4 cloves
2 bay leaves
1 cinnamon stick
1 tablespoon tomato puree
2 teaspoons garam masala
¹⁄
³
cup double cream
1.5kg chicken thighs, skin removed
Salt and freshly ground black pepper, to taste
Rice, to serve
1. Using the small processing bowl with the
small universal ‘s’ blade process garlic,
onion, ginger, almonds, water, coriander,
cumin and chili powder until a smooth
paste.
2. Heat oil in a large saucepan over medium
heat. Add cardamom, cloves, bay leaves
and cinnamon cooking for 1-2 minutes or
until fragrant. Add spice paste and cook for
a further 1-2 minutes.
3.Stirthoughtomatopuree,garammasala
and cream. Season to taste with salt and
pepper.
4. Add chicken and coat in sauce. Bring to
a simmer and cook for 20-25 minutes
or until chicken is cooked. Serve with
steamed rice.
Mains/Sides/Soups continued
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