Chicken Korma
A mild curry made with chicken, yogurt, coconut milk and leftovervegetables.
Servings 4 people
Cost £8
Equipment
- 1 Large Pan or Skillet My preference is a large soup pan. Although the ingredients will reduce down a bit, it definitely needs a large pan.
Ingredients
- 450 g boneless skinless chicken breast, cut into bite-sized pieces
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2.5 cm piece of ginger grated
- 200 g root vegetables carrots, potatoes, etc., diced
- 200 g cruciferous vegetables cauliflower, broccoli, etc., chopped into florets
- 300 ml plain yogurt
- 1 can coconut milk
- 60 g peanut butter
- 1 tbsp vegetable oil
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp turmeric powder
- 1 tbsp garam masala
- 1 tbsp chili powder adjust to taste
- Salt to taste
- Fresh corriander leaves for garnish
- Cooked rice for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion to the pan and sauté until it becomes tranalucent and lightly golden brown.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Add the diced root vegetables to the pan and cook for a few minutes until they start to soften.
- Now, add the chicken pieces. Cook until the chicken is lightly browned on all sides.
- In a small bowl, mix together the yogurt, peanut butter, coriander powder, cumin powder, turmeric powder, garam masala, chili powder, and coconut milk.
- Pour the yogurt-spice-coconut milk mixture over the chicken and vegetables in the pan. Stir well to combine.
- Add the chopped cruciferous vegetables (cauliflower, broccoli, etc.) to the skillet. Stir to combine.
- Reduce the heat to low, cover the pan, and let the chicken and vegetables simmer for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Check the seasoning and add salt to taste.
- Once done, garnish with fresh cilantro leaves.
- Serve hot with cooked rice.
Notes
The first time I used this, I used carrots, cauliflower, broccoli and turnips. The softer the vegetables (garden peas for instance), the longer you can leave it before putting them in the pan while cooking.