Poultry Recipes - Chicken Korma

Ingredients

• 1 large chicken

• 5 ml/1 tsp ground turmeric

• salt

• 45 ml/3 tbsp natural (plain) yoghurt

• 250 ml/8 fl oz/1 cup water

• 2 onions, chopped

• 8 cloves garlic, chopped

• 2.5 cm/1 in ginger root, chopped

• 2 dried red chilies

• 20 ml/ 4 tsp coriander (cilantro) seeds

• 10 ml/2 tsp cumin seeds

• 50 g/2 oz grated (shredded) coconut

• 5 cloves

• 2.5 ml/1/2 tsp black peppercorns

• seeds from 4 cardamom pods

• 1 cinnamon stick, broken

• 1.5 ml/1/4 tsp grated nutmeg

• 2.5 ml/1/2 tsp mustard seeds

• 2.5 ml/1/2 tsp fenugreek seeds

• 2 bay leaves

• 45 ml/3 tbsp oil

• 30 ml/2 tbsp chopped fresh coriander (cilantro)

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Method:

1. Remove the skin and fat from the chicken and cut into about 12 pieces. Rib in the turmeric, salt and yoghurt and leave to marinade for 1 hour.

2. Puree the water with all the remaining ingredients. except the oil and fresh coriander. Heat the oil and fry the puree over a medium heat for 10 minutes until the oil appears on the surface.

3. Stir in the chicken with its marinade and bring to the boil. Reduce the heat, cover and simmer for 45 minutes until the chicken is tender. Garnish with coriander and serve hot with rice.