I've never been a huge fan of Jamie Oliver however his Ministry of Food book has been one of my most used cookbooks so I am somewhat of a convert. I've made all of the curries in the book and they are all good.
My only real comment about the curries is Jamie often talks about checking them to make sure they aren't drying out whilst cooking however I have the total opposite problem and mine always seem to be a bit too wet, but its nothing a spoonful of cornflour can't sort out.
This korma is really good, a bit of a faff to get all the bits prepared but well worth the effort. (This is where a mini-chopper comes in so handy for finely chopping the onion, ginger, coriander and chilli). Even Mr M gobbles down the chickpeas willingly and that's saying something. It's a good one for kids because you can leave the chilli out if you like.
Chicken Korma
Ingredients
800g skinless and boneless chicken breasts
2 medium onions
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 jar of Patak's korma curry paste
1 x 400ml tin of coconut milk
a small handful of flaked almonds
2 heaped tablespoons desiccated cocount
sea salt and freshly ground black pepper
500g natural yoghurt
1 lemon
Method
First prepare your ingredients. Cut the chicken into approximately 3cm pieces. Peel, halve and finely slice your onions. Halves, deseed and finely slice the chilli. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks. Drain the chickpeas.
Put a large casserole-type pan on a high heat and add a couple of lugs of oil. Stir in the onions, chilli, ginger and coriander stalks with the butter. Keep stirring it enough so it doesn't catch and burn but turns evenly golden. Cook for around 10 minutes. Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, dessicated coconut and sliced chicken breasts. Half fill the empty 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. When the chicken is tender and cooked, taste and season with salt and pepper - please season carefully.
My only real comment about the curries is Jamie often talks about checking them to make sure they aren't drying out whilst cooking however I have the total opposite problem and mine always seem to be a bit too wet, but its nothing a spoonful of cornflour can't sort out.
This korma is really good, a bit of a faff to get all the bits prepared but well worth the effort. (This is where a mini-chopper comes in so handy for finely chopping the onion, ginger, coriander and chilli). Even Mr M gobbles down the chickpeas willingly and that's saying something. It's a good one for kids because you can leave the chilli out if you like.
Chicken Korma
Ingredients
800g skinless and boneless chicken breasts
2 medium onions
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 jar of Patak's korma curry paste
1 x 400ml tin of coconut milk
a small handful of flaked almonds
2 heaped tablespoons desiccated cocount
sea salt and freshly ground black pepper
500g natural yoghurt
1 lemon
Method
First prepare your ingredients. Cut the chicken into approximately 3cm pieces. Peel, halve and finely slice your onions. Halves, deseed and finely slice the chilli. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks. Drain the chickpeas.
Put a large casserole-type pan on a high heat and add a couple of lugs of oil. Stir in the onions, chilli, ginger and coriander stalks with the butter. Keep stirring it enough so it doesn't catch and burn but turns evenly golden. Cook for around 10 minutes. Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, dessicated coconut and sliced chicken breasts. Half fill the empty 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. When the chicken is tender and cooked, taste and season with salt and pepper - please season carefully.
I serve this with fluffy rice a la Jamie, and as suggested, with a dollop of natural yoghurt, sprinkle of flaked almonds, coriander leaves and served with a wedge of lemon.
love & kisses
Mrs M x
Looks gorgeous, been looking for a tried & tested Korma recipe for ages to try out (though admittedly I am the Indian Takeaway Queen). Scrummy, thanks
ReplyDeleteI too am an Indian takeaway queen, you really cannot beat a "proper" one.
ReplyDeleteProbably won't make this unless I leave out the desiccated coconut (Dr Mac hates it) and almonds and bump up the spicing - I like it hot! Have you used Jamie's method for cooking rice (boiling then steaming) - works like a dream.
ReplyDeleteThis sounds delicious. Chicken Korma is the only Indian dish that I like, with a popadoms and mango chutney.
ReplyDeleteCJ xx