Dairy Free Chicken Korma

I came up with this recipe for a Chicken Korma using almond meal instead of cream or yoghurt to give that creaminess that is associated with Korma curries.  The result was very tasty and the kids loved it. 

What you will need:

• 2 tbsp rice bran oil
• 1 tbsp ghee
• 2 bay leaves
• 1 cinnamon stick
• 8 cardamom pods
• 4 cloves
• 1 onion, finely chopped
• 1 large or 2 small cloves of garlic
• 1 - 2 teaspoons grated ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 3 tinned tomatoes chopped, without the juice (alternatively use 3 ripe fresh tomatoes)
• 500 grams of chicken thighs, chopped into 3 or 4cm pieces
• 250ml water
• 1/2 tsp salt
• 1/4 cup ground almonds
• 1/2 tsp garam masala

What you need to do:

1.  Heat a frypan and add oil and ghee, then add bay leaves, cinnamon stick, cardamom pods and cloves and fry for a couple of minutes.

2.  Add the onion and fry over low heat until soft.

3.  Add ginger, garlic and stir for 30 seconds and then add the ground coriander and cumin.  Cook another minute.

4.  Add the chopped tomatoes and cook a further minute.

5.  Add the chicken, mix through.  Then add the water, salt, almonds and garam masala.  Cover and simmer gently for about half an hour.

Serve with basmati rice, or for a healthier option try my Rice with Quinoa and Turmeric and a side of green vegies, and/or Peas with Garlic and Cumin.