Chicken Corma
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 750 g Chicken filets
- 1 collar red spring onions (instead of normal spring onions)
- 20 g fresh ginger
- 2 Garlic cloves
- 3 TABLESPOONS Oil
- 2 TEASPOONS Turmeric
- 1 Bay leaf
- 200 g Whipped cream
- 2 (150 g each) Cup of cream yoghurt
- 50 g Coconut cream (canned)
- 1/8 l clear chicken stock (instant)
- 1 TEASPOON Sweet peppers
- 1/2 TEASPOON mild chili powder
- 1/2 bunch Coriander
- 7-10 Tbsp Salt
Directions
- 1
Wash the chicken meat, dab dry and cut into bite-sized cubes. Clean and wash spring onions and cut them into narrow rings. Peel ginger and garlic and chop finely. Heat oil in a pot.
- 2
Fry the chicken meat in it until golden brown all around. Add onions, ginger and garlic and fry until transparent. Fry a teaspoonful of turmeric and the bay leaf briefly. Deglaze with cream, yoghurt, coconut cream and stock.
- 3
Add paprika and chilli powder and bring everything to the boil. Simmer at medium heat for 15 minutes. Wash coriander, chop coarsely and stir in. Season chicken corma with salt, chilli and paprika.
- 4
Remove the bay leaf, arrange the dish in a shallow bowl, sprinkle with the remaining turmeric and garnish with the spring onions.
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