Chicken Korma Curry
Prep time: 15 minutesCook time: 1 1/2 hours
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Ingredients
- 1 tablespoon olive oil
- 1 brown onion large, finely diced
- 5 cm ginger piece finely chopped or grated
- 3 cloves garlic finely chopped
- 1 teaspoon garam masala
- 2 tablespoons korma paste good quality
- 1 kg chicken thighs cut into large pieces
- 400 ml canned coconut milk
- 1/3 cup chicken stock
- 1/4 pumpkin cut into small pieces
- 2 zucchini cut into half moons
- 2 cups baby spinach
- 1/2 bunch coriander leaves roughly chopped
- naan or roti bread store bought
- greek yoghurt or natural yoghurt
Instructions
- Preheat the oven to 160°C conventional (140°C fan-forced).
- Place a large ovenproof saucepan or frying pan over medium heat. Add the olive oil and onion and sauté for about 3–4 minutes until starting to colour. Add the ginger and garlic and continue stirring for 3 minutes or until fragrant. Add the garam masala and korma paste and cook for 3 minutes, stirring well to combine.1 tablespoon olive oil, 1 brown onion, 5 cm ginger piece, 3 cloves garlic, 1 teaspoon garam masala, 2 tablespoons korma paste
- 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.1 kg chicken thighs, 400 ml canned coconut milk, 1/3 cup chicken stock
- Place in the oven with the lid on and cook for about 1 1/2 hours or until the sauce has thickened and the chicken is cooked through.
- When you have about 30 minutes of cooking left, add the chopped pumpkin, zucchini, spinach and half the coriander to the pot. Give everything a really good stir. Return to the oven (without the lid) and let it cook for the final 30 minutes.1/4 pumpkin, 2 zucchini, 2 cups baby spinach, 1/2 bunch coriander
- Serve the curry with the remaining coriander, naan or roti bread and yoghurt.1/2 bunch coriander, greek yoghurt
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