Korma (MILD) serves 4
Spices:
1tsp. Turmeric powder.
2tsp. Coriander powder.
1tsp. Garam Massala powder.
½tsp. Black Pepper powder.
3Tbl. Cooking oil.
2 pinches of Salt.
1 x 200 ml. cup Dessicated Coconut.
100 ml. Almond Powder.
200 ml. Milk.
100g. Cooking Cream, or a pot of Plain Yoghurt.
1 Onion, diced.
1 Green or Red Capsicum, diced (or half of each colour!).
Cooked Chicken (optional).
Method:
Mix all the spice powders together.
Heat the oil in a saucepan, add the Onion and Capsicum, fry at medium heat until the Onion is golden.
Add the spice powders and fry for 30 seconds, stirring constantly.
Reduce heat to minimum.
Add Dessicated Coconut, Almond powder and 2 pinches of Salt, stir well.
Quickly add 200 ml. of cold Milk and 100g. Cooking Cream, stir well, allow to re-heat slowly.
Simmer for 15 minutes, stir frequently, add extra Milk if it becomes too thick.
Add pre-cooked Chicken (if using) and simmer for another 5 minutes.
Garnish with Fresh Coriander and Flaked Almonds.
Serve immediately with rice or breads.
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