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Put two tablespoons of butter ghee in your wok and heat. When it's melted add two teaspoons of cumin seeds and heat until they start crackling. Next add a chopped onion and 1 tsp of salt. Fry the onion until soft and clear. After that put half a 400g tin of chopped tomatoes in with 2 tbsp of garlic ginger paste, stirring on a medium heat for a few minutes. Spices next, turmeric, ground cumin, paprika, garam masala and curry powder. Cook for five minutes then the vegetarian chicken goes in. After a further five minutes cooking pour in the 400g tin of coconut milk. Stir while cooking for a few minutes then leave to simmer for a few minutes. Remove the heat and the Chicken Korma is ready to serve.