If you’re like me and love Indian food than you will love these recipes!!

Chicken Korma

Ingredients

3-4 chicken fillets

1 heaped tbsp of finely grated fresh ginger

3 cloves of garlic, minced

3 heaped tbsp of plain yoghurt

1 red chilli, finely chopped

1 large onion, chopped

1 tbsp coconut oil/rapeseed oil

1 tbsp ground coriander

pinch of ground black pepper

1 tsp turmeric

1 tsp garam masala

water

75g creamed coconut (I found this in a health food store but a tin of coconut milk would be fine as well, just use less water then)

2 heaped tbsps ground almonds

Method

1. Cut the chicken fillets into bite sized chunks.
2. Mix the chicken with the ginger, garlic and yoghurt in a bowl. Cover with cling film and marinade for 12 hours or in the fridge overnight (If you do this on the day of cooking that’s fine too, try and marinade for a few hours if you can though). 
3. Liquidise the chopped onion and red chilli, add a little water if you need to and blend until smooth. 
4. Heat the oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1 minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10 minutes.
7. Add the chicken marinade and continue to stir fry for another 10 minutes.
8. Add the creamed coconut and enough water to just cover the chicken (if you are using a tin of coconut milk, you probably won’t need to use water as the milk should cover the chicken but if not add a little) and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat when it is ready to serve.

Tropical Coconut Pineapple Cashew Rice 

http://www.thechunkychef.com/tropical-coconut-pineapple-cashew-rice/ ~ This rice is so worth trying, really easy to make and it compliments the korma so well!

Serve & Enjoy 🙂

Tee.X