Serves: 4-6
Prep Time: 15 minutes
Cook Time: 20mins
Ingredients
175g Zest Korma
1kg chicken thigh cut into pieces
2tbs veg oil
3 tbs plain greek yoghurt or sour cream
2 tbs almond meal
¼ cup water
Coriander for garnish
Method
Mix Zest Korma, yogurt, almond meal and water together in a bowl. Heat a large skillet or wok and add oil. On a high heat fry chicken. Once browned on all sides, but not cooked through, transfer to separate bowl to rest.
Lower the heat and add korma mix to pan until simmering. Return chicken and cooking juices to the pan and simmer gently until cooked through. For thinner sauce, add more water or stock.
Served with kitchri, naan, chilli and coriander. Kitchri is a mix basmati rice & split lentils, cooked with garam masala and onion – topped with shredded coriander leaves.
