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Chicken korma with apple, mint and cumin

Sunday - April 1, 2018 11:06 am , Category : RECIPES

Ingredient: 

25 g bunchfresh mint, leaves removed
2 eating apples, peeled, cored and cut into quarters
2 tablespoons fresh root ginger, grated
2 green chillies, chopped
3/4 teaspoon salt, or to taste
400ml light coconut milk
1 teaspoon cumin seeds
10 green cardamom pods, lightly crushed
4 garlic cloves, finely chopped
1 tablespoon olive oil
1 teaspoon turmeric
500g skinless, boneless chicken breasts, cut into bite-size pieces
fresh coriander, chopped, to garnish
extra mint leaves, to garnish

Method:

In a food processor, blend together the mint leaves, apple quarters, ginger, chillies and salt with the coconut milk. Set aside.
Place the cumin seeds, cardamom pods and garlic into a deep saucepan with the olive oil and cook over a low-medium heat until the garlic starts to brown – this should take no longer than 1–2 minutes. Add the turmeric, mix well and cook for about 20 seconds.
Add the chicken and cook until sealed all over, stirring frequently – this should take no more than 5 minutes.
Now slowly pour in the coconut milk mixture, mixing with the chicken, then bring to a simmer. Simmer, uncovered, for 10 minutes, stirring from time to time.
Garnish with the chopped coriander and extra mint leaves and serve with your choice of sides.
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