Mains/Sides/Soups continued

Chicken Korma with Riata

Serves: 4-6

4 cloves garlic

1 onion

2cm piece ginger, peeled

¾cup flaked almonds

²⁄³ cup water

1 tablespoon ground coriander

1 tablespoon ground cumin ¼ teaspoon chilli powder

¹⁄³ cup vegetable oil 8 cardamom pods

4 cloves

2 bay leaves

1 cinnamon stick

1 tablespoon tomato puree

2 teaspoons garam masala

¹⁄³ cup double cream

1.5kg chicken thighs, skin removed

Salt and freshly ground black pepper, to taste Rice, to serve

1.Using the small processing bowl with the small universal ‘s’ blade process garlic, onion, ginger, almonds, water, coriander, cumin and chili powder until a smooth paste.

2.Heat oil in a large saucepan over medium heat. Add cardamom, cloves, bay leaves and cinnamon cooking for 1-2 minutes or until fragrant. Add spice paste and cook for a further 1-2 minutes.

3.Stir though tomato puree, garam masala and cream. Season to taste with salt and pepper.

4.Add chicken and coat in sauce. Bring to a simmer and cook for 20-25 minutes or until chicken is cooked. Serve with steamed rice.

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Sunbeam LC9000 manual Chicken Korma with Riata, Serves

LC9000 specifications

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