Chicken Korma

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