A great recipe that is mild and creamy and easy to make.
Chicken Korma
Chicken Korma made with Root and cruciferous vegetables. This includes both Yoghurt and Coconut Milk for extra creaminess. It serves 4 people and is best served with rice.
Servings: 3
Cost: £10
Ingredients
- 450 g boneless skinless chicken breast, cut into bite-sized pieces
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2.5 cm piece of ginger grated
- 150 g root vegetables carrots, potatoes, etc., diced
- 150 g cruciferous vegetables cauliflower, broccoli, etc., chopped into florets
- 240 ml plain yogurt
- 240 ml coconut milk
- 60 g peanut butter
- 30 ml vegetable oil
- 2.5 g cumin powder
- 5 g coriander powder
- 2.5 g turmeric powder
- 2.5 g garam masala
- 2.5 g chili powder adjust to taste
- Salt to taste
- Fresh cilantro leaves for garnish
- Cooked rice for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion to the pan and sauté until it becomes translucent and lightly golden brown.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Add the diced root vegetables to the pan and cook for a few minutes until they start to soften.
- Now, add the chicken pieces. Cook until the chicken is lightly browned on all sides.
- In a small bowl, mix together the yogurt, peanut butter, coriander powder, cumin powder, turmeric powder, garam masala, chili powder, and coconut milk.
- Pour the yogurt-spice-coconut milk mixture over the chicken and vegetables in the pan. Stir well to combine.
- Add the chopped cruciferous vegetables (cauliflower, broccoli, etc.) to the skillet. Stir to combine.
- Reduce the heat to low, cover the pan, and let the chicken and vegetables simmer for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Check the seasoning and add salt to taste.
- Once done, garnish with fresh cilantro leaves.
- Serve hot with cooked rice.
