Chicken Korma

Chicken Korma

Chicken Korma

By: Naomi Sherman

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

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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