Chicken korma

Tags: main dish dairy chicken trayf


Garnish ingredients:


  1. Marinade the chicken in yogourt, garlic and ginger in the fridge covered for 8 to 24 hours
  2. In a large saute pan, saute onions until translucent, adding the tomato paste and cooking until fragrant
  3. Add your chicken to the pan and thoroughly brown, adding your spices, coconut, coconut cream and chicken stock and bringing to simmer.
  4. Simmer on medium low until the chicken is spoon tender, about an hour.
  5. Garnish finished korma with a dash of cream and a side of lime and serve with basmati rice and naan.