Perfect Chicken Korma

8 Oct

On a cold windy night or even just if your feeling like you need a hug in a bowl, this is the dish for you. It is quite a mild curry but it’s bursting with flavor and is very straight forward with only a couple of steps. If curry has always intimidated you, then this is the perfect solution. I guarantee that it will be one hundred times better then anything you could get out of a takeaway.

  Perfect Chicken Korma (Serves 4)

2 onions, diced

a thumb sized piece of ginger, peeled and grated

1 green chilli, finely chopped

1/2tsp dried coriander

lug of groundnut or olive oil

1 x 400ml tin coconut milk

1 x tin of chickpeas, drained

2tbsp desiccated coconut

a large handful of flaked almonds

3/4 jar of patak’s (or other) korma paste

500g chicken breast, diced

  • Heat the oil in a large casserole pan and fry the onion, ginger, chilli and coriander until slightly softened.
  • Add the coconut milk, chickpeas, desiccated coconut, flaked almonds, korma paste and chicken.
  • Mix and fill the coconut milk tin half way and add to the curry. Mix again and season to taste.
  • Bring to the boil then turn down the heat to low, cover with a lid and simmer for 30mins and until the chicken is tender and cooked through. Add more water if it drys out and check the seasoning.
  • Serve steaming hot with brown basmati rice and steamed vegetables. I hope you love it as much as I do! 😀

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