Neven Maguire's Chicken Korma

This recipe is from Neven Maguire's Neven Cook's 2. This would be one of my favourite chicken dishes.

Neven Maguire's Chicken Korma

2 tbsp vegetable oil
2 onions, finely chopped
2 cloves garlic, crushed
2 teasp finely grated root ginger
1 green chilli,seeded and finely chopped
1 teasp garam marsala
1 teasp ground turmeric
1/4 teasp chilli powder
14oz/ 400g can chopped tomatoes
1 teasp tomatoe puree
4 chicken breasts
1/4 pint/ 150mls cream

To Serve
2 tbsp roughly chopped fresh coriander
salt and freshly ground black pepper
cooked basmati rice
warmed naan bread

1. Heat the oil in a pan and fry the onions and garlic for about 10 mins until golden brown. Stir in the ginger and chillli and cook for 1 minute, stirring.
2. Add the garam masala to the pan with turmeric, chilli powder and a pinch of salt and cook for another minute, stirring.
3. Add the tomatoes, tomato puree and 1/4 pint / 150ml of water, stir well to combine. Reduce the heat and simmer for 20 mins until the sauce is so well reduced that it is almost sticking to the bottom of the pan and the oil has separated out on the surface, stirring occasionally.
4. Add the chicken to the pan with a few tbsp of water to the reduced sauce.
5. Slowly bring to the boil, then reduce the heat and simmer gently for about 20 mins or until the chicken is completely cooked.
6. Stir in the cream and simmer gently for a couple of mins. Season to taste.
Serve with a scattering of fresh coriander, boiled basmati rie and warmed naan bread.

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