My Chicken Korma

Ingredients

• 250 gchicken breast
• 1 cupcoconut milk
• 0.5 teaspoonground coriander
• 0.5 teaspoonground cumin
• 2 teaspoonsginger/garlic paste
• 2 teaspoonsalmond flour
• 1 tablespooncooking oil
• 0.5 teaspoonpoppy seeds
• 3 raisins
• 1 teaspoonsalt

Equipment

• frying pan

Directions

1. Cut the chicken breasts into small pieces.
2. Heat Oil in a pan.
3. 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.
4. 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.
5. Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk.
6. Add salt to taste and the raisins.Cover the pan and let the chicken cook with occasional stirring.
7. Serve with basmati rice.