Chicken Korma

chicken Korma


1 tbsp olive oil
4 skinless chicken breasts (cut into bite-sized chunks)
1 chopped onion
2 crushed garlic cloves
3 crushed cardamom pods
2 tsp mild curry powder
1 tsp turmeric
50 grams of flaked almonds
3-4 dl (low fat) crème fraiche
salt & pepper
225 grams fresh spinach (preferably baby leaf; wash and drain thoroughly and chop roughly)
paprika powder


Heat the oil in a large frying pan, add chicken and cook until browned. Remove and set aside.
Add onion, garlic, cardamom, curry powder and turmeric to the pan. Cook on a low-ish heat until onion has softened.
Return fried chicken to pan, add crème fraiche and season with salt and pepper. Heat through and simmer for some 5 minutes.
Add spinach and heat through until spinach has wilted.
Garnish with a sprinkling of paprika.

NOTE: I used the Finnish Santa Maria brand that contains coriander, turmeric, fenugreek, cumin and ‘other seasonings’. Whatever that means then:D

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