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This dish is a wonderfully aromatic and mild curry, and a great introduction to the delights of Indian cooking. It is one of those dishes that tastes even better if made the day before, stored in the fridge and reheated to serve.
Preparation time: 10-15 minutesCooking time: 30-35 minutesServes: 4 to 6
Attachments: Food Processor, Flexi Beater, Stirring Tool
Vegetable KormaSubstitute the chicken for 600g of prepared vegetables, such as cauliflower florets,French beans, carrots or peas.
Fish KormaSubstitute the chicken for 400g of fish fillets that have been skinned and cutinto 2cm cubes.
Meat KormaSubstitute the chicken for 500g of diced lamb or beef.
Chicken 600g to 800gCloves garlic 3Onions 200gSpice mix :Curry Masala 22.5ml (1½ tbsp)Ground coriander 22.5ml (1½ tbsp)Ground cumin 10ml (2 tsp)Ghee 30ml (2 tbsp)Double cream 150mlSugar 5g (1 tsp)Ground almonds 20gCreamed coconut 100gGaram Masala 22.5ml (1½ tbsp)Turmeric 10ml (2 tsp)SeasoningCoriander (finely chopped) 60ml (4 tbsp)A sprig of fresh coriander to garnish
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