Food, Recipes

Chicken korma recipe

So a few people have requested the chicken korma recipe – sorry I didn’t type it out
for you in the first place. Since having a baby, I don’t have as much free time as I used
to. This recipe is too damn good not to share though. So here goes:

Chicken Korma
by Jamie Oliver

Serves 4-6

800g skinless and boneless chicken thighs or breasts, preferably free-range or organic
2 medium onions
Optional: 1 green chilli
A thumb-sized piece of fresh root ginger
A small bunch of fresh coriander
1 x 400g tin of chickpeas
Groundnut or vegetable oil
A knob of butter
145g korma curry paste
1 x 400ml tin of coconut milk
A small handful of flaked almonds, plus extra for serving
2 heaped tablespoons desiccated coconut
Sea salt and freshly ground pepper
500g natural yoghurt
1 lemon

To prepare your curry
Cut the chicken into approximately 3cm pieces • Peel, halve and finely slice your onions • Halve, deseed and finely slice the chilli if you’re using it (Britt, don’t add this chilli because the paste has a bit of a bite to it) • Peel and finely chop the ginger • Pick the coriander leaves and finely chop the stalks • Drain the chickpeas

To make your curry
Put a large casserole-type pan on a high heat and ad a couple of lugs of oil • Put the chicken thighs into the pan, if using, stir around and brown lightly on all sides for 5 minutes (if using breasts, don’t put them in yet) • Push the chicken to one side of the pan • Stir in the onions, chilli, ginger and coriander stalks with the butter • Keep stirring it enough so it doesn’t catch and burn but turns evenly golden • Cook for around 10 minutes • Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts (if using) • Half fill the empty tin with water, pour it into the pan, and stir again • Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on • Check the curry regularly to make sure it’s not drying out and add extra water if necessary • When the chicken is tender and cooked, taste and season with salt and pepper.

I let my curry cook further with the lid off so it thickened up nicely. Just keep checking on it to make sure it has the consistency that you like.

To serve your curry
Serve with fluffy rice • Add a few spoonfuls of natural yoghurt dolloped on top and sprinkle over the rest of the flaked almonds • Finish by scattering over the coriander leaves and serve with lemon wedges for squeezing over

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2 thoughts on “Chicken korma recipe

  1. britt says:

    Ah I love that you put a thoughtful little comment in there just for me… just so i don’t make the curry inedible for my taste with too much chilli!
    going to print this off and immediately! 🙂

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