Prep: 5-10 mins
Cooking: 30mins
Chicken Korma Recipe
Serves 3-4
1 Onion
2 Peppers
Half a bag of Spinach
2 Chicken Breasts
1 Garlic clove
2 tables spoons of Vegetable Oil
1 packet Creamed Coconut
¼ pint water - Vegetable Stock
1 squeeze Tomato Puree
½ pint Warm Milk
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Seasoning
1 tsp Coriander
1 tsp Turmeric
1 tsp Ground ginger
1 tsp Cinnamon
1 tsp Brown sugar
1 tbsp Curry powder
Method
*this goes great with Basmati rice, please allow cooking time for rice separately
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​1. Measure out all the seasonings.
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2. Warm the milk (not boiling) and add spices, sugar, stock (already mixed with 1/4 pint of hot water), tomato puree and creamed coconut until the coconut has dissolved.
3. Dice the onions and finely chop garlic, then fry onions and garlic together in a large pan until soft.
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4. Add the combined milk spices etc to the pan with the onions and leave to simmer for 5 mins.
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5. Add the chicken and simmer for a further 5 minutes.
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6. while the chicken is cooking chop the pepper into 1-2cm pieces.
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7. After 5 mins, check the chicken is cooked, if cooked remove from heat, and serve on a bowl of raw spinach and top with fresh raw pepper chunks for that extra crunch.
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