Allergy free Indian chicken korma recipe

There are two main options: chicken korma or chicken and potato korma. The above is chicken and potato korma as we have a lot of potatoes to eat.

Ingredients

• 1 kg chicken, diced (for only chicken) or 1 double breast, diced (for chicken and potato)
• 2 cups Liddells lactose free thickened cream
• 3 cloves garlic, minced
• 2 medium onions, chopped 
• 1 tsp paprika 
• 2 tsp fresh ginger, finely grated
• Pinch of salt
• ½ tsp ground black pepper
• 3 medium potatoes, peeled and diced (optional)
• 2 tsp olive oil
• 2 tsp ground coriander 
• ½ tsp ground chilli 
• 1 tsp cumin 
• Seeds of 2 peeled cardamom pods or a pinch of ground cardamom
• 1 tsp poppy seeds
• 1 tsp turmeric
• 1 bay leaf

Method

• Place chicken in bowl and marinate in the half and half, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
• Heat oil in a wok over a medium heat.
• Gently sauté the remaining onion and garlic for 1 minute.
• Remove and set aside.
• Add the coriander, chilli, cumin, cardamom seeds, poppy seed and turmeric.
• Fry for a few minutes or until fragrant.
• Add more oil if the spices appear to be drying out.
• Add the chicken and potato, reserving the marinade.
• Quickly toss to spread the spices over the chicken.
• Pour enough water over the chicken and potato so that it just covers it and add the remaining marinade.
• Add the onion and garlic with the bay leaf.
• Simmer for 20-30 minutes or until the potato and chicken are tender and the sauce has thicken.
• Stir occasionally to avoid burning.