Gluten Free Chicken Korma
Replace the chicken with prawns, lamb, beef or tofu if preferred.
4 people
30 minutes
20 minutes
Ingredients
- 2 - Cardamom Pods crushed
- 4 - Cloves
- 400 ml Coconut Milk
- 120 g Double Cream
- 1 tsp Ground Cinnamon *
- 1 tsp Ground Cumin * crushed
- 125 ml Natural Yogurt
- 300 g SuperValu Basmati Rice *
- 50 g SuperValu Butter or sunflower oil
- 4 - SuperValu Fresh Chicken Fillets cut into small chunks
- 1 tsp SuperValu Fresh Coriander * crushed
- 100 g SuperValu Fresh Coriander chopped
- 1 small SuperValu Fresh Ginger piece, peeled and chopped
- 3 cloves SuperValu Garlic chopped
- 100 g SuperValu Goodness Flaked Almonds * toasted
- 1 - SuperValu Onion thinly chopped
- 2 tsp Turmeric *
Method
- Prepare a pan of boiling water and add the rice, cook as per pack instructions.
- In a large heavy based pan, over a low heat, melt the clarified butter or heat the oil, then add the cardamom, cinnamon, cloves, coriander, cumin, turmeric and cook for 1 minute, being careful not to burn the spices.
- Next add the onion, garlic and ginger and fry, stirring, until it turns a light golden colour, about 3-4 minutes over a low heat.
- Add the chicken pieces and coat in the spices, cook for 3 – 4 minutes.
- Pour over the coconut milk and bring the liquid to the boil, then reduce the heat and leave to simmer, uncovered, for about 8 -12 minutes, until the chicken is tender and the liquid has reduced.
- Add in the yoghurt and cream to the chicken mixture, and heat through gently, taking care that the curry doesn't boil, for about 4 minutes.
- Be very careful at this stage as if the yogurt does boil it will split, leaving you with a curdled mess.
- Sprinkle over the toasted nuts and chopped coriander, and serve on a bed of basmati rice.
*Check Coeliac Society of Ireland Food List for gluten free brands.
