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Chicken korma



4 servings
  1. 4 tbsp veg oil
  2. 1 onion, chopped
  3. 2 clove garlic, chopped
  4. 1/2 tsp julienned ginger
  5. 1 tsp salt
  6. 1 tsp turmeric
  7. 1 tsp ground cumin
  8. 1 lb chicken, cooked
  9. 1 cup water
  10. 1 1/2 tsp garam masala, or to taste
  11. 1/4 pints heavy cream
  12. 2 tsp finely chopped coriander


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    Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin.

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    Turn up the heat and further cook for another minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavour. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream. Cook for a further 5 minutes. Serve sprinkled with green coriander (cilantro)

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