Chicken phkin korma

Korma is a rich and sweet, coconut-flavoured curry from the state of Goa. It has fruitiness, creaminess and is not very spicy. Even the kids ask for more.

Ingredients for four

400g chicken fillets 2 dl Bonnen pineapple puree 100g cashew peel and jelly;1 onion 1 red pepper 2 dl coconut cream 1 dl unflavoured yoghurt mixed with 1 tsp chickpea or cornflour* 4 tbsp coconut or rapeseed flourfresh coriander for garnish

Masala spice mix

2 cloves garlic 2 tablespoons lemon juice 1/2 medium chilli pepper1 tablespoon ground coriander 1 teaspoon garam masala 1 teaspoon turmeric 0.5 teaspoon cinnamon salt and pepper

*Tip:Yogurt should be stabilized with flour. That way it won’t curdle so easily in the hot sauce.

First, melt the yogurt in a hot pan and set aside. Put all the masala ingredients in a mortar and mortar and grind the spice mix until ready to use.

Add the onion and lettuce to the hot pan. Sauté the onion until golden and add the masala. Cook until smooth. Add more oil if necessary.

Place my chickens in the pan and stir. When the meat is tender, add the diced peppers and cook for a couple of minutes.

Add the coconut cream, stir, followed by the fruit puree.

Simmer the korma for 15 minutes, stirring occasionally. Remove the pan from the heat, add the yoghurt and the roasted chickpeas (and a few for garnish).

Place the chicken chickpeas on the serving plate. Garnish the dish with the chickpeas and coriander.

This is a collaboration with Bonne Juomat Ltd.

Complimentary.