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 tbsp ground coriander
1 tablespoon curry powder
1 tablespoon gram masala
1 teaspoon turmic
1 tablespoon flour
200 mls boiling water
1 can of coconut milk
salt and pepper, to taste
finely chopped Coriander Leaves, to garnish
Cut the chicken breasts into bite-sized chunks
blend together the chopped onion and red chillies, garlic and ginger add a little water if you need to. blend until smooth. (if you dont have a chopper or blender, grate and chop as small as you can)
oil a large pan and put on a medium heat
chuck in the ground coriander, curry powder, turmeric and garam masala and stir fry for about 1-minute over a low heat. 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 chicken , fry for another 10-minutes.
now sprinkle over flour and stir
Add 200mls hot water and mix together
finaly add the coconut milk, stiring as you add.
cover the pan and simmer until the chicken is tender this will take around 30 to 40 mins, serve with fresh coriander (maybe the coriander just for the adults, ) x enjoy x