Hey, how’s it going.. I’ve been making Korma a lot in the past few weeks ( to try and perfect it) and I’m really happy with the finished recipe here! So much so I got you guys to name it over on the facebook page... and what an imaginative bunch you are… We had some hilarious suggestions from korma sutra to Korma camealeon.. ( classic😉) but the winning title has to be ” cook up a storma korma” I love it and well done Aideen Murphy for coming up with it… now I just hope you guys love the recipe as much as I love the name )
In other news
yum is getting funnier by the day.. I was telling you guys over in our lovely Facebook group of girlies what she said to me the other morning. I was making porridge and she says ” Mammy why did the 3 bears go for a walk?
I say because their porridge was too hot!
She says ” why did they not just have weatibix”
Mmm there wouldn’t have been much of a story then eh…
Enjoy the Korma and keep sending me your fantastic photos over on the Facebook page x
Ingredients (serves 4)
1 tablespoon olive oil/ frylight
4 Chicken breasts
1 centimetre cubed of fresh ginger
1 red chilli remove the seeds ( add a whole one if you like it hot)
3 cloves of garlic, minced
2 finely chopped onions
1 tablespoon of tomato puree
1 tablespoon ground coriander
1 tablespoon curry powder
2 tablespoon gram masala
1 teaspoon turmic
1 can of coconut milk
salt and pepper, to taste
finely chopped Coriander Leaves, to garnish
- Cut the chicken breasts into bite-sized chunks and fry in oil , when cooked remove fro the pan and leave to one side.
- Blend together the chopped onion and red chillies, garlic and ginger add a little water if you need to. Blend until smooth. (if you don’t have a chopper or blender, grate and chop as small as you can)
- Put a tablespoon of oil a large pan a medium heat
chuck in the spice of ground coriander, curry powder, turmeric and garam masala and stir fry for about 1-minute to toast the spices.
- season with salt and pepper
- Turn down the heat, add the onion and garlic and ginger chilli paste and stir-fry for 10-minutes.
Add the cooked chicken and tomato puree and mix
finally add the coconut milk, stirring as you add
cover the pan and simmer for 30 to 40 mins, serve with fresh coriander
Enjoy guys x x