Chicken Korma


I believe that this recipe originally came from Jamie Oliver’s book Jamie’s Food Revolution. It is different to the korma that I am used to, but has great flavour, & I enjoy the chick peas in it. Unless you are a big chick pea fan, don’t put in more than the recipe says or it will be far too much

This was a pretty simple dish to make, & easy to cheat. If you don’t have fresh ginger, use ground ginger

  •   1 3/4 lb Chicken Breast – cut into 1″ cubes
  • 2 medium Onions – finely sliced
  • 1 thumb-sized piece Ginger Root – finely chopped
  • 1 (15 oz) can Chick Peas – drained
  • Peanut Oil
  • a pat Butter
  • 1/2 cup Korma or Mild Curry Paste
  • 1 (14 oz) can Coconut Milk
  • 2 tbsp Shredded Coconut – heaped
  • Natural Yoghurt
  • Cilantro bunch – leaves picked & stalks finely chopped
  • 1 tbsp Corn Starch – to thicken

Heat a large casserole-type pan on a high heat with 2 tbsp oil. Add onions, ginger, cilantro stalks & butter. Stir occasionally until golden brown, approximately 10 minutes

Add curry paste, coconut milk, half almonds, beans, coconut & chicken. Bring to a boil & simmer for 30 minutes covered

Check regularly, if the curry is drying out add some water

When the chicken is cooked & tender, season carefully with salt & pepper

Serve with rice. Add a few spoonfuls of yoghurt on top with scattered almonds & cilantro leaves

Chicken Korma

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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