Recipe of the Month

September 27, 2016 | 0 Comments | Filed under: 2016, October 2016

Chicken Korma

Now that parsnips and leeks are in season again, I feel I must share a recipe of mine that makes the most delicious chicken curry. It is much more nutritious than your average korma, because a large proportion of this sauce is made of pureed vegetables.

The following quantities serve 4, and it is quite saucy, so is good with chapattis or naan, as well as rice.

Cook 2 chopped parsnips and 1 sliced leek in a little water, with a lid on, until they are soft. Meanwhile cook another sliced leek with 1 small onion, 1 sliced green pepper, garlic and fresh ginger in vegetable/groundnut oil (choose quantities to your taste, I like a generous amount of both!).

When softened, add 3 tsp cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp garam masala, 1 tsp cumin seeds (optional), 1 tsp ground cinnamon, 6 crushed cardamom pods, and chilli to taste (either fresh or dried). Stir well and cook for 2 minutes.

Add 2 large chicken breasts (or any other cut of your choice), diced, and fry for 5 minutes. Blend the parsnip and leek and add this paste to the curry, along with 1.5 pints chicken stock and 1 can coconut milk. Season and simmer for 25 minutes.

Just before serving add the juice of a fresh lemon and some ground almonds (optional). If you have any fresh coriander as well, this never goes amiss!

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