‘Don’t-Ignore-Me’ Chicken Korma

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I get the impression Chicken Korma is somewhat of an unloved second-cousin to what springs to most people’s minds when they think of curry. This reputation is no doubt bolstered by the fairly weedy offerings from supermarkets and take-aways and in my opinion is completely undeserved.

Korma can be delicious. Creamy, nutty, spicy, it’s a wonderful taste experience. This recipe is taken almost verbatim from John Gregory-Smith’s Mighty Spice cookbook, a Christmas present from my sister. It’s extremely quick – although you will need some kind of processor/blender – so if you’re after curry-in-a-hurry you could probably knock this up quicker than you could order and receive a take-away.

Serves 2-3

Ingredients

2 medium chicken breasts, cut into bitesize pieces
1 tin coconut milk
50g cashew nuts (or almonds)
1 large onion, chopped
1 large carrot chopped into thin strips
2.5cm piece fresh ginger
1 small chilli
1 heaped tsp coriander
1 heaped tsp cumin
½ tsp salt
good few twists of pepper
1 heaped tsp hot curry powder
juice of 1 lime

Method

Add the coconut milk, nuts, ginger, chilli, coriander, cumin and salt to the food processor and whizz until smooth.

Heat a little oil in a decent-sized frying pan/saucepan over a medium heat and add the onions. Sweat for 5 minutes then add the curry powder, stirring to coat the onions. Add a little water if it starts to stick to the pan. After a couple more minutes add the chicken and cook, stirring every so often. After a further five minutes throw in the coconut paste and stir to cover everything. Squeeze in the lime juice, bring to the boil then add a lid and reduce to a simmer.

Cook for approx. 15 minutes, stirring every now and again. With 10 mins to go throw in the carrots and for the last 5 minutes, remove the lid and increase the heat to thicken up the sauce – if it gets too thick just add water.

Serve with:

– rice
– naan
– bhaji
– raita
– mango chutney
– all of the above

Sorry, again no photo. Really need to get back into taking pictures of things before I scoff them! You could totally throw in some spinach or kale into this to up the veg content too.

J

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