Introduction
This delicious and creamy korma brings together tender chicken, wholesome chickpeas, and a rich array of spices, all enveloped in a luxurious sauce. Topped with a delightful mix of coconut and almonds, this dish is perfect for a cozy family meal or when entertaining guests. Pair it with mango chutney and Greek yogurt for an irresistible experience.
Detailed Ingredients with measures
– 2 onions (320g)
– Olive oil
– ½ a bunch of fresh coriander (15g)
– 2 free-range skinless chicken breasts
– 25g ground almonds
– 1 jar of Jamie Oliver Creamy Korma paste
– 200ml organic chicken stock
– 2 x 400g tins of chickpeas
– 200g Greek yoghurt, plus extra to serve
– Mango chutney, to serve
Coconut Topping:
– 25g flaked coconut
– 25g flaked almonds
– Optional: a pinch of dried chilli flakes
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4
Detailed Directions and Instructions
Step 1: Prepare Onions
Peel and finely slice the onions. Place them in a deep pan over medium-high heat with 1 tablespoon of olive oil. Finely slice the coriander stalks (reserving the leaves for later) and add them to the pan. Cook for 10 minutes, stirring regularly, until the onions start to caramelize.
Step 2: Add Chicken
Chop the chicken breasts into 2cm chunks, add them to the pan, and fry for 5 minutes until golden.
Step 3: Incorporate Almonds and Korma Paste
Add the ground almonds and stir in the korma paste. Cook for 1 minute, then pour in the chicken stock and the chickpeas, including their juice. Simmer for 10 minutes, stirring occasionally, until the chicken is cooked through. Stir in the Greek yoghurt.
Step 4: Prepare Coconut Topping
Meanwhile, toast the flaked coconut and flaked almonds with the chilli flakes (if using) in a frying pan over medium heat until golden and fragrant.
Step 5: Serve the Dish
Scatter the toasted coconut topping and reserved coriander leaves over the curry. Serve with mango chutney and extra dollops of yoghurt.
Notes
Serving Suggestions
Consider serving the curry with rice or naan to complement the dish.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Customization Options
Feel free to add vegetables like spinach or bell peppers for additional nutrition and flavor.
Ingredient Substitutions
If you do not have coconut or almonds, you may use other nuts or omit them entirely.
Cook techniques
Slicing Onions
Peel and finely slice the onions to enhance their sweetness and ensure even cooking.
Caramelizing Onions
Cook onions over medium heat, stirring regularly, until they turn golden brown and develop a rich flavor.
Chopping Chicken
Cut chicken breasts into 2cm chunks for quicker cooking and more tender pieces.
Toasting Nuts and Coconut
Toast flaked coconut and flaked almonds in a dry frying pan over medium heat until golden and aromatic for added crunch.
Simmering
Allow the dish to simmer to meld flavors and ensure the chicken is fully cooked through.
Incorporating Yogurt
Stir in Greek yogurt at the end to add creaminess and a tangy flavor without curdling.
FAQ
Can I substitute the chicken with another protein?
Yes, you can use tofu or another type of meat, adjusting cooking times as necessary.
How can I make this dish vegetarian?
Replace the chicken with additional chickpeas or a plant-based protein source and use vegetable stock.
What if I don’t have korma paste?
You can use other curry pastes or make your own blend with spices like cumin, coriander, and turmeric.
Can I freeze the leftovers?
Yes, this dish freezes well. Cool completely before transferring to airtight containers for freezing.
What should I serve with this curry?
This dish pairs well with rice, naan bread, or a simple salad for balance.
Conclusion
This delightful curry combines the richness of chicken, the creaminess of Greek yoghurt, and the goodness of chickpeas, all enhanced by the aromatic spices in the korma paste. The toasted coconut and flaked almonds add a lovely crunch, making it a dish that’s not only full of flavor but also satisfying and comforting. Serve it with mango chutney for a hint of sweetness and extra yoghurt for creaminess.
Chickpea and Spinach Stew
Consider making a chickpea and spinach stew by incorporating fresh spinach, garlic, and diced tomatoes. You can use a vegetable stock instead of chicken stock for a vegetarian version.
Almond-Crusted Chicken Breasts
Try almond-crusted chicken breasts by using ground almonds to coat chicken fillets. Serve them with a side of creamy garlic mashed potatoes for a classic meal.
Curried Chickpea Salad
Make a curried chickpea salad by mixing chickpeas with diced cucumber, tomatoes, and a dressing made from Greek yoghurt, lemon juice, and curry powder for a refreshing side dish.
Mango Chutney Chicken Wraps
Create mango chutney chicken wraps by using leftover cooked chicken, adding fresh veggies, and drizzling with mango chutney, all wrapped in a tortilla or flatbread.
Coconut Almond Energy Balls
Prepare coconut almond energy balls by blending flaked coconut, ground almonds, honey, and a pinch of salt. Roll into bite-sized balls for a healthy snack.
Chickpea Curry with Coconut Rice
Pair your chickpea curry with coconut rice made by cooking jasmine rice with coconut milk for an exotic twist on your meal.
