Chicken Korma

Chicken Korma is one of those comfort food dishes. While I generally prefer a spicier curry, this one is definitely a nice variety for those who are not a fan of too much spice. While lots of restaurant varieties have loads of cream & butter in them, I have tried to lighten this up slightly. I love marinating the chicken in yoghurt as it adds a nice savoury tang to the dish to compliment the sweetness of the nuts. I’ve also made this completely veggie a few times and just used 2 cans of chickpeas and it is a really nice meat free alternative.

Ingredients

Serves 6 | 495 calories per serving (no rice)

For korma paste:

• 3 cloves garlic minced

• thumb sized piece of grated ginger

• 1/2 tsp cayenne pepper

• 1 tsp garam masala

• pinch of sea salt

• 2 tbsp vegetable oil

• 3 tbsp tomato pureé

• 2 green chillies

• 3 tbsp desiccated coconut

• 2 tbsp ground almonds

• handful fresh coriander

• 2 tsp cumin seeds

• 2 tsp coriander seeds

Ingredients for korma:

• 3 chicken breasts

• 250g non-fat greek yoghurt

• Juice of a lemon

• 2 tbsp curry powder

• Salt & Pepper

• 1 tsp turmeric

• 1 tsp chilli powder

• 2 cloves garlic (minced)

• 1 tbsp butter

• 1 red chilli (sliced)

• thumb sized piece of ginger (grated)

• bunch fresh coriander

• 1 red pepper

• 1 red onion

• 1 tin coconut milk

• 1 tin chickpeas (drained)

• 2 tbsp desiccated coconut

• Flaked almonds to garnish (optional)

Method

1. In a large bowl chop your chicken breasts into large chunks and add yoghurt, lemon juice, curry powder, chilli powder, garlic, turmeric, salt & pepper. Stir and leave to marinade for at least 30 mins (preferably a few hours).

2. To make your paste, toast the seeds on a dry pan until you can smell them. Add them to a food blender with all the other ingredients and blend until paste is formed. Set aside.

3. Heat the butter in a large skillet. When melted add the sliced onion, ginger, chilli, coriander and pepper until onion has become soft and fragrant.

4. Add your korma paste and marinated chicken (yoghurt mix included) with the chickpeas. Stir together for a minute.

5. Add your coconut milk and fill up your empty coconut milk can 3/4 full with water.

6. Bring to the boil and then reduce the heat and simmer for about 40minutes (until your chicken is cooked through). Stir occasionally and make sure that nothing is sticking to the bottom. If your mixture looks too dry, then add a little more water, if needed.

7. Serve with some boiled basmati rice and garnish with a few coriander leaves & flaked almonds.