Malaysian beef rending is a spiced meat curry enriched with kaffir lime, curry leaves and ketcap manis (sweet soy sauce). The ketcap manis helps to caramalise the
North Indian Chicken Korma is a mild creamy meat curry which is infused with a subtle blend of spices and ground nuts. This mild curry works well with, chicken or vegetables.
Spices used in this recipe
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Heat oil/ghee in a saucepan, add garlic, ginger & onion. Sauté 5min.
Add North Indian Chicken Korma Spice mix to onions, Sauté further 5 min.
Add chicken, brown well on a high heat to caramelise flavour (5min). Add chicken stock & bring to the boil.
Reduce heat and simmer 10 min.
Mix almond meal & yoghurt together first to prevent curdling, Add to chicken & simmer 5 min. Add lemon juice & fresh coriander just before serving.
Serve with naan (or roti) and rice.