Time for a food blog, and today’s dish is Chicken Korma.

A quick web search threw up many different versions, from the very simple to very complex with all kinds of weird and wonderful ingredients.   I found two variations that looked quite promising.  The first is from a site called all recipies and the other is a Jamie Oliver recipe from the Mail Online.

For my first attempt I have been tempted to try the Jamie Oliver version, but for this experiment I will be omitting the desiccated coconut.  I am not a coconut fan, I dislike it’s texture.

I decided to use two large chicken breasts, and followed the instructions as set out by Mr Oliver.   I did all the prep work first, (chopped the chicken, onions, ginger etc) and found the instructions simple to follow.   As soon as the korma started to simmer I started the rice.

The aroma emanating from coming from the korma was divine!  It was all I could do not to nibble before it was ready.  The results not only looked good, it tasted fantastic!

Chicken Korma with rice

Ingredients

• 800g skinless and boneless chicken thighs or breasts, preferably free-range or organic
• 2 medium onions
• 1 fresh green chilli, optional
• A thumb-sized piece of fresh root ginger
• 1 small bunch of fresh coriander
• 1 x 400g tin of chickpeas
• Groundnut or vegetable oil
• Knob of butter
• 1/2 x 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 tbsp desiccated coconut <—–(I left this out)
  
• Sea salt and freshly ground black pepper
• 500g natural yoghurt
• 1 lemon

Method

1. Cut the chicken into approximately 3cm pieces. Peel, halve and finely slice your onions. Halve, deseed and finely slice the chilli, if you’re using it. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks. Drain the chickpeas.
2. Put a large casserole-type pan on a high heat and add a couple of lugs of oil. Put the chicken thighs into the pan, if using, stir around and brown lightly on all sides for 5 minutes (if using breasts, don’t put them in yet). Push the chicken to one side of the pan. Stir in the onions, chilli, ginger and coriander stalks with the butter. Keep stirring it enough, so that it doesn’t catch and burn, but turns evenly golden. Cook for around 10 minutes.
3. Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts (if using). Half fill the empty chickpea tin with water, pour it into the pan, and stir again. Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on. Check the curry regularly to make sure it’s not drying out, and add extra water if necessary.
4. When the chicken is tender and cooked, taste and season with salt and pepper – but please season carefully. Serve with boiled rice, adding a few spoonfuls of natural yoghurt dolloped on top of the korma, and sprinkle over the rest of the flaked almonds. Finish by scattering over the coriander leaves, and serve with lemon wedges for squeezing over.