Jamie Oliver's Chicken Korma


1. 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. Pick the coriander leaves and finely chop the stalks. Drain the chickpeas.
2. 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. 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.
3. Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts (if using). 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.
4. 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.


Skinless And Boneless Chicken Thighs Or Breasts, Preferably Free-range Or Organic 800g
Medium Onions 2
Fresh Green Chilli, Optional 1
Piece Of Ginger Thumb-sized
Small Bunch Of Fresh Coriander 1
Tin Of Chick Pease 1 X 400g
Groundnut Or Vegetable Oil
Knob Of Butter
Jar Of Pataks Korma Curry Paste
400ml Tin Of Coconut Milk 1
Flaked Almonds Plus Extra For Serving Small Handful
Dessicated Coconut 2 Heaped Tbsp
Sea Salt And Frshly Ground Black Pepper
Natural Yogurt 500ml
Lemon 1

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