CM Chicken Korma
To begin the preparation of this flavorful chicken curry, gather all your fresh ingredients and get your pan ready. Heat a splash of oil and a knob of butter in a large, deep pan on medium heat. Sear your chicken pieces until golden brown, then set them aside as you proceed with the next steps.
— Constant Cookbook
Ingredients
- (Serves 4 - 6)
- 800g skinless and boneless chicken thighs or breasts, preferably free-range or organic
- 2 medium onions
- optional: 1 fresh green chilli
- a thumb sized piece of fresh root ginger
- a small bunch of fresh coriander
- 1 x 400g tin of chickpeas
- groundnut or vegetable oil
- a knob of butter
- 1/2 a 290g jar of Patak's korma curry paste
- 1 x 400ml tin of coconut milk
- a small handful of flaked almonds, plus extra for serving
- 2 heaped tablespoons desiccated coconut
- sea salt and freshly ground black pepper
- 500g natural yoghurt
- 1 lemon
Instructions
- 1
Yield
Serves 2
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