Chicken Korma
Chicken Korma
My whole life, I have told people that curry repulses me. “Just the smell of it makes me ill.” I would declare. Until one day I ate a dish at a book launch that rocked my world. It was delicately scented and flavoured and yet had a complex balance of flavours that I couldn’t quite work out. What I discovered was that I don’t hate curry … I really hate curry powder. I can’t eat spicy food, so this is a very mild, fragrant curry. If you prefer your curry to have a bit more punch, add some extra chilli.
Servings
3
Prep time
Cook time
Recipe
Ingredients
- 2 tsp minced garlic
- 1 tbsp tomato paste
- 1 shallot
- 1 tbsp fresh ginger
- 1 cup coriander, leaves & stems
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp cardamom
- 1 tsp garam masala
- ½ tsp salt
- 1 tsp turmeric
- ¼-½ tsp cayenne pepper
- 2 tsp olive oil
- 1 tbsp olive oil
- 200g leek, thinly sliced
- 175g celery, sliced
- 900g butternut pumpkin, peeled & cut into chunks
- ¼ cup water
- 200mL coconut cream
- 600g chicken thighs or breast, cut into bite-sized pieces
- Cooked rice, yoghurt & fresh coriander, to serve
Method
- Place the korma paste ingredients into a small food processor and blitz until a thick textured paste forms.
- Heat oil in a large pot or frying pan and spoon in the korma paste
- Cook for 1 min until fragrant and then add the leek and celery.
- Cook for a few mins, stirring to prevent sticking, until they start to soften slightly.
- Add the pumpkin and water and lower the heat to medium.
- Cover and cook for 15-20 mins, stirring occasionally, until the pumpkin can be mashed with a spoon.
- Remove the pan from heat and let it cool a bit.
- Using a high-speed blender or a stick blender, purée the vegetables until smooth.
- Add the coconut cream and blitz until creamy.
- Pour back into your pot and add the chicken.
- Simmer for 20 mins until the chicken is cooked.
- Serve over cooked rice, topped with yoghurt and fresh corriander
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