Growing up in a very traditional English household, we never had such an exotic thing as Curry.
To this day my parents have never eaten one… but they are over 80.
Not knowing what to expect, the first curry I ate was a Korma… and to this day it is my favourite.
There is a long list of ingredients below – and I am not going to pretend this is the sort of food you can just create in a moment, but one ease-making factor to consider: after a day or two in the fridge, the full depth and richness of flavour comes to fruition, and therefore desirable.
CHICKEN KORMA
This chicken korma is a rich and creamy mild chicken curry with lots of flavour…
4
servings10
hoursIngredients
4 Large Skinless Boned Chicken Thighs (cut into bite-size Pieces)
1 Medium Onion Finely Chopped
4 Whole Cloves
4 Cardamom Pods Crushed
3 Crushed Garlic Cloves
1/2 tsp Ground Ginger
1 tsp Ground Coriander
1/4 tsp Ground Allspice
1 1/2 tsp Ground Cumin
1 tsp Ground Turmeric
1 tsp Mild Chilli Powder
Salt and freshly ground Pepper
2 tsp Tomato Paste pre-crisis
75 g Ground Almonds
30 g Desiccated Coconut
200 ml Chicken Stock
200 ml Double Cream
50 ml Coconut Milk
1 tsp Liquid Sweetener or 1/2 tbsp erythritol (optional)
Squeeze of fresh lemon
Before Serving add:
50 g Flaked Almonds, Toasted.
Chopped Coriander to Garnish.
Method
- In a small food processor whiz chopped onion, garlic, tomato paste and all herbs and spices into a paste.
- Put chicken pieces and paste into a plastic bag, combine well with your hands and refrigerated for 2-3 hours, preferably overnight.
- Remove chicken from the fridge and fry chicken on a medium heat for 5-6 minutes.
- Add the chicken stock, coconut milk and bring to the boil.
- Add the ground almonds and desiccated coconut and stir until combined.
- Transfer the mixture to a slow cooker and cook on slow for 6 hours.
- When cooked, add the double/heavy cream.
- Season to taste. Squeeze of lemon.
Notes
- MACROS: 8.2 Carbs – 52g Fat – 35g Protein – 600 Calories
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