View source for Chicken Korma

[[Recipes from cookery books|&lArr; Recipes from cookery books]]

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==Ingredients==
:1 Chicken cut into pieces - or better, a load of chicken thighs with or without bone
:250ml Greek yoghurt
:3 onions, thinly slices into rings
:5 cloves garlic, crushed or finely chopped
:50g fresh ginger, grated or finely chopped
:25g fresh coriander leaves, chopped
:25g fresh mint leaves, chopped (or 2 Tbs dried at a pinch)
:75g ghee or clarified butter (or oil tbh)
:2 tsp ground cumin
:2 green cardamoms (I usually do a lot more)
:1 Tbs ground black pepper
:1 Tbs turmeric
:1 tsp paprika
:salt

==Method==
#Make a marinade with the yoghurt, garlic, paprika, ginger and salt. Let the chicken marinade overnight 
#In a large saucepan, fry the onions, fresh coriander, mint and tumeric in the ghee
#Add the chicken and remaining spices.  Mix and stir.  Cook over a low heat for 1 hour

<small>''Food Without Frontiers'' Gerard Chaliand</small>
<div class="indexkeywords"> indian </div>