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LOCATION: Recipes >> Indian >> Chicken Korma 03

Print this Recipe    Chicken Korma 03

Chicken Korma in a Coconut and Saffron Sauce
Serves 2.

small chicken breast cut into small pieces
2 pinches Spanish saffron added to 3/4 cup hot milk (allow to sit)
2 Tbsp coconut milk
2 Tbsp 35% cream
1 tsp fresh crushed ginger
4 crushed garlic cloves
chicken stock
fresh coriander
salt
ground tumeric
ground black pepper
ground red chillies
1/2 tsp garam masala
3 tsp. vegetable oil

Heat pan and add oil, ginger, and garlic. As soon as ginger and
garlic begin to brown lift pan from stove. Add salt, pinch of ground
tumeric, black pepper, ground red chillies and garam masala. Add
chicken and cook over low heat. Add coconut milk, cream, and 2
Tbsp. saffron milk. (The remainder of the milk mixture is not
used) Add 1 Tbsp. chicken stock and fresh coriander and let simmer
until chicken is cooked and sauce thickens to required consistency.
May garnish with fresh coriander or spring onion and red red or
green peppers. Serv e with rice or bread.

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