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Chicken korma recipe from ChefMel
Ingredients3 tbsp oil
6 skinned and boned chicken thighs
Salt and black pepper
200g Greek yoghurt
3 tbsp korma curry paste
10g coriander (stalks and leaves finely chopped)
1 white onion (chopped)
1 tsp cumin seeds
5 cardamom pods (crushed and only the seeds used)
1 cinnamon stick
1 small tin coconut cream
2 bay leaves
100ml chicken stock
1 tbsp ground almonds (mixed with water)
Toasted flaked almonds or extra coriander for garnish
Handy HintNever get rid of the coriander stalks when cooking- they pack so much flavour!
Method1. Mix the Greek yoghurt, curry paste and chopped coriander together in a bowl.
2. Season the chicken thighs with salt and pepper, and sauté in the oil for about 10 minutes, or until slightly browned. Remove from the pan with a slotted spoon, and put straight into the yoghurt mixture.
3. In the same pan, add the onion, cumin seeds, cardamom and cinnamon, and sweat for about 10 minutes or until the onions are soft.
4. Add the chicken and yoghurt mixture, with all the other ingredients, and cook for 30 minutes, stirring frequently. Remove the cinnamon stick and bay leaves, and serve with basmati rice or naan breads.