In our house we love a good curry, and this is no exception. This is my version of a korma. I've added Spinach, ricotta and peas for a little something extra. This recipe seems like an endless shopping list of ingredients, but most of these ingredients are spices that mot people will find tucked away in their pantry.
Ingredients:
2 large Chicken Breasts, diced
2 Onions, thinly sliced
1 Garlic Clove, crushed
2.5cm Fresh Ginger, Grated
1 teaspoon Chilli Powder
1 teaspoon Turmeric
1 teaspoon Ground Coriander
1/2 teaspoon Cardamom
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
125ml Chicken Stock
500ml Double Cream
1/2 Cup Spinach
1/2 Cup Ricotta
1/2 Cup Peas
Cooked Rice to serve
Method:
To a large frying pan add chicken an cook until browned. Remove and set aside. Add onions and garlic to the frying pan, cooking until softened. Add the ginger, spices and salt; cook for a further 5 mins. Add the partially cooked chicken and chicken stock to the pan, cook for 25 mins . Add the spinach, ricotta, peas and cream and cook for a further 15 mins. Serve with rice.
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