Creamy Chicken Korma
Indian-style korma curries are loved the world over. This version is quite mild, so add more korma paste if you like a bit more heat, or experiment by using another Indian curry paste. Serve with a warm Indian bread, such as wholemeal naan bread or chapattis.
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 teaspoon finely chopped fresh ginger
- 2 tablespoons korma paste or powder
- 600 g boneless, skinless chicken breasts, thickly sliced
- 2/3 cup (160 ml) chicken stock
- 400 ml coconut milk
- 50 g almond meal
- 2 tablespoons chopped fresh coriander leaves
- Heat the oil in a heavy-based saucepan or flameproof casserole dish and sauté the onion and ginger over medium heat for 5 minutes, or until softened. Stir in the korma paste or powder and cook over low heat for 1 minute, taking care that it does not burn.
- Add the chicken, stirring to coat in the spicy onions. Stir in the stock and coconut milk, season with salt and freshly ground black pepper and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Stir in the almond meal to thicken the sauce. Scatter the coriander on top and serve.
In the oven
- Preheat the oven to 180°C. Follow step 1 above, sautéing the ingredients in a flameproof casserole dish. Continue with step 2. After seasoning the mixture, bring to a boil, then cover the dish and transfer to the oven. Bake for 45 minutes, or until the chicken is tender. Stir in the almond meal, sprinkle with the coriander and serve.
In the slow cooker
- If you have a slow cooker you can sauté in, or you don’t mind using another pot, follow step 1 above. (Alternatively, omit the oil and the sautéing step.)
- Transfer all the ingredients to the slow cooker, except the almond meal and coriander, reducing the stock to 1/3 cup (80 ml) and the coconut milk to 200 ml. Gently combine, then cover and cook on low for 6 hours.
- Season to taste, stir in the almond meal and serve sprinkled with the coriander.
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