My Chicken Korma

1. 1

   Cut the chicken breasts into small pieces.

2. 2

   Heat Oil in a pan. Add the ginger/garlic paste to the oil and fry it for about 3 mins at a low heat. Then add cumin, coriander, almond and poppy seeds. Fry the masala for about 3-4 mins at a low heat.

3. 3

   Add the chicken pieces to the masala and continue to fry for another 5 mins at a low heat, stirring carefully and folding the masala from across the pan.

4. 4

   Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk. Add salt to taste and the raisins.

5. 5

   Cover the pan and let the chicken cook with occasional stirring.

6. 6

   Serve with basmati rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.