Chicken Korma

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 1 Hour

Ready In: 1 hr 20 mins

3 oz - fresh ginger

1 teaspoon - saunf (fennel seeds)

3 large - green chilies

2 medium - onions

8 oz - coconut

1 teaspoon - garam masala **

4 tablespoons - vegetable oil

½ teaspoon - turmeric powder

½ teaspoon - coriander powder

½ teaspoon - cumin seed powder

4 - chicken breasts

- water

2 tablespoons - chopped coriander leaves

Peel and grate (grind) the ginger and grind the saunf (fennel seeds). Remove and discard the seeds from the green chilies and grate the chilies, then peel and grate one of the onions. Place these all in a bowl with two tablespoon of water, mix into a paste and set aside.
Grind the coconut (you can use pre-grated coconut if its available to you, but not desiccated coconut... it must be moist). Mix with a tablespoon of water and set aside. Cut the chicken breasts into bite-size portions and set aside.
In a pan, heat the oil and add the garam masala. Peel and finely chop the second onion and add to the pan. Sauté the onions for about 5 minutes then add the chilies-ginger-onion paste and sauté for another 5 minutes.
Add the turmeric powder, coriander powder, cumin seed powder and salt to the pan and stir well. Gently fry this mixture for 5 minutes, adding a little more water if needed then add the chicken pieces and a small glass of water. Cover the pan and allow to cook very gently for between 30 minutes and 45 minutes until the chicken is cooked and tender.
When the chicken is cooked, stir in the coconut paste and bring the whole mixture quickly to the boil. Garnish with the coriander leaves and serve with Boiled Basmati Rice