Chicken Korma Curry
Chicken Korma Curry
Prep time: 15 minsCook time: 1.5 hours (oven)
Ingredients
- 1 tablespoon olive oil
- 1 brown onion large,finely diced
- 3 cloves garlic finely diced
- 2 inches ginger piece, finely chopped or grated
- 1 teaspoon garam masala
- 2 tablespoons korma paste good quality
- 1 kg chicken thighs cut into large pieces
- 400 g coconut milk
- 1/3 cup chicken stock
- 1/4 pumpkin cut into small pieces
- 2 green zucchinis cut into half moons
- 2 cups spinach
- 1/2 bunch coriander leaves roughly chopped
To serve: Store bought naan or roti bread, natural/Greek yoghurt.
Instructions
Method:
- Preheat the oven to 160 degrees Celsius.
- Place a large saucepan or frying pan (oven safe) onto medium heat on the stove. Add some olive oil. Add the onion and sauté for about 3-4 mins until starting to colour. Add the ginger and garlic and continue stirring for 3 mins or until fragrant. Add the garam masala and korma past to the pan and stir well to combine everything (about 3 mins).
- Add the chicken pieces and stir through so they are well coated. Continue cooking for 2-3 minutes. Add the coconut milk and chicken stock and combine.
- Place in the oven with the lid on and cook for about 1.5 hours, you want the sauce to thicken and the chicken to cook through.
- When you have approx. 30 mins left, add the chopped pumpkin, zucchini, half the coriander and spinach to the pot and give everything a really good stir. Return to the oven (without lid) and let it cook for the last 30 mins.
- Serve the curry with fresh coriander, naan/roti bread and natural yoghurt.
Nutrition
Calories: 828kcalCarbohydrates: 14gProtein: 45gFat: 67gSaturated Fat: 31gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 246mgSodium: 249mgPotassium: 1192mgFiber: 1gSugar: 4gVitamin A: 8839IUVitamin C: 16mgCalcium: 83mgIron: 6mg
Keywords
