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Korma Chicken
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Rinse chicken and chop into 8 pieces. Cut tomato into quarters each. Rinse pandan leaf and cut into sections. Dice onions. Remove stems from mint and peel almond. Grind paste ingredients.
Marinate chicken with ground paste, coriander powder, cumin powder and ground black pepper for 1 hour. Set aside.
Heat up cooking oil and saute onions till golden brown. Toss in marinated chicken and stir-fry briefly. Add cinnamon stick, cloves, cardamoms and pandan leaves. Cover with lid and cook for about 10 minutes.
Add thin coconut milk and bring to a boil. Switch to low heat to cook for about 10 minutes. Add yogurt and thick coconut milk and cook till the chicken is tender and aromatic. Add tomatoes, salt and lemon juice and cook briefly. Scatter some green chilli bits on top as decoration.
Notes : Chicken can be replaced by mutton. Cook in 3 bowls of water (about 900ml) and a little salt for about 1 hour till the mutton is tender.
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