Chicken Korma

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This is a recipe I stole from a friend of mine.  I am not sure where she stole it from!!  She made it for us at a time of crisis and we really appreciated her kindness.

Author

Glenda Gallant

Serves

4 to 6

Ingredients

• 750g Chicken Mince If you can't get chicken, you can use beef or lamb
• 1 Onion coarsely grated
• 1 Egg lightly beaten
• 1 cup (70g) Fresh white breadcrumbs
• 1 Long Green chilli, seeds removed finely chopped
• 1 Teaspoon Garam masala Found in Spice section of supermarket
• 2 Tablespoons Chopped coriander leaves, plus extra to garnish
• 1 Tablespoon Freshly grated ginger
• 1 Tablespoon Olive oil
• 3 Tablespoons Korma Curry Paste Found in Asian section of supermarket
• 400g Can crushed tomatoes
• 200ml Canned Coconut Milk
• 200ml chicken stock
• 2 Teaspoons Brown sugar
• 1 Tablespoon Lemon juice
• 1 Teaspoon Salt
• Naan bread, to serve

Instructions

1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into approx 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.
3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add chicken balls and simmer for 20 minutes until they are cooked through and sauce has thickened. Stir in lemon juice to taste.
4. Serve with rice garnished with extra coriander and naan bread.