- 2 ½ Tbsp Chicken Korma Spice Blend
- 500g Chicken thigh fillet [cubed]
- 2 Tbsp vegetable oil.
- 2 onions [finely diced]
- Chili [to taste if required]
- 2 Tbsp ghee or butter
- 1 tsp Salt
- 1 cup Chicken Stock
- 3/4 cup natural yoghurt
- 1/3 cup cream
 Make a marinade by mixing 2 ½ Tbsp of Korma spice blend with vegetable oil. Stir thoroughly into the cubed chicken. Cover and refrigerate for 1 or 2 hours.
 Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated chicken to the pan and brown on medium heat for 10 minutes.
 Add salt and stock then simmer gently in an open pan for 10 minutes until the sauce resembles a thick gravy.
 Stir-in yoghurt one Tablespoon at a time. Add cream then simmer on low heat for approximately 30 minutes until the sauce reduces. Add a little water to extend the stewing process if required.
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