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.