CHICKEN KORMA CURRY

Serves 4

Prep time: 15 mins

Cook time: 1.5 hours (oven)

Ingredients:

• 1 tablespoon olive oil

• 1 large onion, finely diced

• 3 cloves garlic, finely diced

• 2 inch piece of ginger, finely chopped or grated

• 1 teaspoon of garam masala

• 2 tablespoons of good quality korma paste

• 1kg of chicken thighs, cut into large pieces

• 400 gram of coconut milk

• 1/3 cup of chicken stock

• 1/4 pumpkin, cut into small pieces

• 2 zucchini, cut into half moons

• 2 cups of spinach

• 1/2 bunch of coriander, leaves roughly chopped

To serve: Store bought naan or roti bread, natural/Greek yoghurt.

Method:

1. Preheat the oven to 160 degrees Celsius.

2. 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).

3. 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.

4. 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.

5. 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.

6. Serve the curry with fresh coriander, naan/roti bread and natural yoghurt.