Theme-A-Day - Day 6 - Favourite Recipe

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Jamie Oliver Chicken Korma



You could use whatever poultry you have on hand for this dish, I usually use turkey thigh but this time I had chicken thigh fillets.

• 800g skinless and boneless chicken thighs or breasts, preferably free-range or organic
• 2 medium onions
• 1 fresh green chilli, optional
• A thumb-sized piece of fresh root ginger
• 1 small bunch of fresh coriander
• 1 x 400g tin of chickpeas
• Groundnut or vegetable oil
• Knob of butter
• 1/2 x 290g jar of Patak's korma curry paste
• 1 x 400ml tin of coconut milk
• A small handful of flaked almonds, plus extra for serving
• 2 heaped tbsp desiccated coconut
• Sea salt and freshly ground black pepper
• 500g natural yoghurt
• 1 lemon

Cut the chicken into approximately 3cm pieces.

Peel, halve and finely slice your onions.

Halve, deseed and finely slice the chilli, if you're using it.

Peel and finely chop the ginger. I cheat and use this stuff.



Pick the coriander leaves and finely chop the stalks.



Drain the chickpeas.

Put a large casserole-type pan on a high heat and add a couple of lugs of oil.
Put the chicken thighs into the pan, if using, stir around and brown lightly on all sides for 5 minutes (if using breasts, don't put them in yet).



Push the chicken to one side of the pan. My pan is not big enough to do that, so I take the chicken out and put it in a bowl until I need it again.

Stir in the onions, chilli, ginger and coriander stalks with the butter.


Keep stirring it enough, so that it doesn't catch and burn, but turns evenly golden. Cook for around 10 minutes.



Add the korma curry paste,



coconut milk, half your flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts (if using). (At this point it is useful to realise that the tiny white bowl in the ingredients picture does in fact hold ground almonds and not dessicated coconut and measure out that instead, which I did do! hence a photo of the little bowl on it's own with the correct ingredient!)



Half fill the empty chickpea tin with water, pour it into the pan, and stir again.



Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on. Check the curry regularly to make sure it’s not drying out, and add extra water if necessary.



When the chicken is tender and cooked, taste and season with salt and pepper - but please season carefully. Serve with boiled rice, adding a few spoonfuls of natural yoghurt dolloped on top of the korma, and sprinkle over the rest of the flaked almonds. Finish by scattering over the coriander leaves, and serve with lemon wedges for squeezing over.



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