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Today I am sharing a recipe I slightly adapted from one of Jamie Oliver's books. Chicken Korma.
Gather together:
800 g Skinless and boneless chicken thighs, cut into about 1 inch pieces
2 medium onions, finely sliced
a Thumb sized piece of root ginger, peeled and finely chopped
a small bunch of fresh coriander
1 tin chickpeas, drained
vegetable oil
a knob of butter
1/2 a jar of Korma curry paste
1 tin of coconut milk
a small handful of flaked almonds
2 heaped tbsp desiccated coconut
salt and pepper
500g natural yoghurt
1 lemon
At this point you might look at the only tiny piece of ginger in your fridge, realise it's a bit soft and choose to replace it with the ginger mush out of a jar. Not saying I did that or anything, ahem. . . . But if you were to, I would say a couple of decent teaspoons would make a thumb sized piece.
You might also realise that you had measured out 2 tbsp of ground almonds rather than coconut (it was a distracting morning) and quickly swap it for the coconut.
Pick the leaves off the coriander and put to one side. Finely chop the stalks.
Heat a large pan on a high heat and add a couple of lugs of the oil. Put the chopped chicken into the pan, stir around and brown lightly on all sides for about 5 minutes.
Remove the chicken from the pan to a plate or dish.
Toss the onions, ginger, coriander stalks and butter into the pan
and then wish you could "record" the wonderful smell to share with all your friends on the internet.
Stir it enough to prevent it catching and burning, and cook for about 10 minutes until starting to turn golden.
Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas and the desiccated coconut to the pan.
Return the chicken to the pan. Add 1/4 can of water and bring to the boil. Turn the heat down to a simmer.
Simmer for 30 minutes, checking occasionally to see if it is drying out, and adding more water if necessary.
When the chicken is tender and cooked, season with the salt and pepper.
Serve sprinkled with the rest of the flaked almonds and the coriander leaves, and with natural yoghurt and lemon wedges and rice.
2 medium onions, finely sliced
a Thumb sized piece of root ginger, peeled and finely chopped
a small bunch of fresh coriander
1 tin chickpeas, drained
vegetable oil
a knob of butter
1/2 a jar of Korma curry paste
1 tin of coconut milk
a small handful of flaked almonds
2 heaped tbsp desiccated coconut
salt and pepper
500g natural yoghurt
1 lemon
At this point you might look at the only tiny piece of ginger in your fridge, realise it's a bit soft and choose to replace it with the ginger mush out of a jar. Not saying I did that or anything, ahem. . . . But if you were to, I would say a couple of decent teaspoons would make a thumb sized piece.
You might also realise that you had measured out 2 tbsp of ground almonds rather than coconut (it was a distracting morning) and quickly swap it for the coconut.
Pick the leaves off the coriander and put to one side. Finely chop the stalks.
Heat a large pan on a high heat and add a couple of lugs of the oil. Put the chopped chicken into the pan, stir around and brown lightly on all sides for about 5 minutes.
Remove the chicken from the pan to a plate or dish.
Toss the onions, ginger, coriander stalks and butter into the pan
and then wish you could "record" the wonderful smell to share with all your friends on the internet.
Stir it enough to prevent it catching and burning, and cook for about 10 minutes until starting to turn golden.
Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas and the desiccated coconut to the pan.
Return the chicken to the pan. Add 1/4 can of water and bring to the boil. Turn the heat down to a simmer.
Simmer for 30 minutes, checking occasionally to see if it is drying out, and adding more water if necessary.
When the chicken is tender and cooked, season with the salt and pepper.
Serve sprinkled with the rest of the flaked almonds and the coriander leaves, and with natural yoghurt and lemon wedges and rice.
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