Jamie Oliver's Chicken Korma
Over a year ago
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Ingredients
- 800g skinless and boneless chicken thighs or breasts, preferably free-range or organic
- 2 medium onions
- 1 fresh green chilli, optional
- thumb-sized piece of ginger
- 1 small bunch of fresh coriander
- 1 x 400g tin of chick pease
- groundnut or vegetable oil
- knob of butter
- ½ x 290g jar of Pataks korma curry paste
- 1 400ml tin of coconut milk
- small handful flaked almonds plus extra for serving
- 2 heaped tbsp dessicated coconut
- sea salt and frshly ground black pepper
- 500ml natural yogurt
- 1 lemon
Accompaniment
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Description
Indulge in the rich, aromatic flavors of a homemade chicken korma that promises to warm your heart and satisfy your cravings. Tender pieces of chicken meld beautifully with a creamy coconut sauce, enhanced by fragrant spices and a hint of heat from fresh chili. Topped with crunchy flaked almonds and fresh coriander, this dish is perfect served alongside fluffy boiled rice and a dollop of cooling natural yogurt. Elevate your dining experience with a squeeze of lemon for that extra burst of brightness.
Method
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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.
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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.
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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.
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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.
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