CHICKEN KORMA CURRY

Very yummy with green beans and stewed peaches.

1 onion, diced
2 garlic cloves, grated or crushed
1 teaspoon fresh ginger, grated
1 tablespoon salted butter (I always add a bit of oil so that the butter does not burn)
2 ½ tablespoons Korma curry spice
4 chicken breasts or deboned thighs, cut into cubes
¼ cup of peanuts
2 tablespoons raisins
150 ml chicken stock liquid
¼ teaspoon sugar
150 ml coconut cream
1 handful fresh coriander leaves, well rinsed, de-stemmed and chopped
1 large potato, cut up into cubes

In a heavy based frying pan sauté the onion, garlic and ginger in the oil and butter until soft.
Add the spice blend and fry for 2 minutes before adding the chicken peanuts, raisins, stock and sugar.
Cover and simmer for 10 minutes then remove from the heat and slowly stir in the coconut cream.
Return to the heat and simmer for a further 5 minutes until the chicken is cooked but tender.
Serve with steamed basmati or pilau rice, generously garnished with fresh coriander.

Recipe and photo: Elsabie Templeton