James Whelan Butchers: Chicken Korma

I love korma for its rich, creamy texture. While it is considered a type of curry, it is very mild.

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  • 1 medium onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 3 tablespoons sunflower oil
  • 3 tablespoons plain flour
  • 2 tablespoons korma curry powder
  • 750 g/1 lb 10 oz boneless, skinless chicken breasts
  • 1 tablespoon fresh coriander plus extra for garnish
  • 2 tablespoons seedless raisins
  • 350 ml/12 fl oz chicken stock, warmed
  • 30 g/1 oz flaked almonds
  • juice of 1⁄2 lemon
  • 2 tablespoons natural yoghurt
  • 2 tablespoons double cream
  • salt and black pepper

Serves 6

To Cook

Fry the onion and garlic gently in the oil in a large frying pan for about 5 minutes, or until soft. Mix the flour and curry powder in a large bowl. Cut the chicken into 2.5 cm/1 inch cubes and toss them in the powder mixture until evenly coated. Add the coated chicken to the pan and fry, stirring, for about 3 minutes. Add the coriander to the chicken with the raisins and stock. Bring to the boil, stirring. Reduce the heat and simmer for 10 minutes. Toast the almonds in a dry frying pan. When the chicken is cooked, remove the pan from the heat and stir in the almonds, lemon juice, yoghurt and cream. Add salt and pepper to taste. Reheat very gently, but do not allow it to boil. Garnish with the reserved coriander and serve with rice.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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