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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
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 3 1/2-4 cups of prepared vegetables, such as cauliflower florets,French beans, carrots or peas.
Fish KormaSubstitute the chicken for 1 lb of fish fillets that have been skinned and cutinto 1 in cubes.
Meat KormaSubstitute the chicken for 1 lb of diced lamb or beef.
Chicken 1 1/3-1 3/4 lbsCloves garlic 3Onions 2 cupsSpice mix :Curry Masala 1½ tbspGround coriander 1½ tbspGround cumin 2 tspGhee 2 tbspHeavycream 2/3 cupSugar 5g (1 tsp)Ground almonds 2 tbspCreamed coconut 1 1/4 cupsGaram Masala 1½ tbspTurmeric 2 tspSeasoningCilantro (finely chopped) 4 tbspA sprig of fresh cilantro to garnish
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