I have slowly been working my way through Jamie’s Ministry of Food Cook Book. So much yummy goodness. We have many family regular meals from this book. But we had a stand out this week. A new family favourite . It is finger licking good. You really must try his Chicken Korma recipe. I wasn’t sure if Ben would eat it…. but he loved it.
Jamie’s Chicken Korma
800g skinless and boneless chicken thighs or breasts (preferably free-range or organic)
2 medium onions
optional: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 290g jar of Patak`s korma curry paste (opps I put the whole jar in and it was delicious!!)
1 x 400ml tin of coconut milk
a small handful of flaked almonds, plus extra for serving.
2 heaped tablespoons desiccated coconut
sea salt and freshly ground black pepper
500g natural yoghurt
Cut chicken into 3cm pieces, peel, halve and finely slice your onions. Halve 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 stiring it enough so it doesn`t catch and burn but turns evenly golden. Cook for arund 10 minutes. Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, desiccated 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.
Serve with rice. Add a few spoonfuls of natural yoghurt on top, and sprinkle over the rest of the flaked almonds. Finish by scattering over the coriander leaves, and serve with lemon wedges for squeezing over.