Chicken Korma Recipe
- 1-3/4 lbs. skinless chicken breasts, preferably free-range or organic
- 2 medium onions
- 1 fresh green chili
- A thumb-sized piece of fresh root ginger
- A small bunch of fresh cilantro
- (1) 15 oz. can of garbanzo beans
- Peanut or vegetable oil
- A pat of butter
- 1/2 cup korma or mild curry paste
- (1) 14 oz. can of coconut milk
- A small handful of sliced almonds plus extra for serving
- 2 heaped tbsp. unsweetened shredded coconut
- Sea salt and freshly ground black pepper
- 2 cups natural yogurt
- 1 lemon
Cut the chicken breasts into 1 inch pieces. Peel, halve, and finely slice the onions. If using a chile, halve, seed, and finely slice it. Peel and finely slice the ginger. Pick the cilantro leaves and finely chop the stalks. Drain the garbanzo beans.
Put a large sauce pan over high heat and add enough oil to coat. Add the onions, chile, ginger, and cilantro stalks as well as the butter. Keep stirring so it does not burn, but turns evenly golden. Cook for about 10 minutes. Add the curry paste, coconut milk, half the sliced almonds, the garbanzo beans, unsweetened shredded coconut, and sliced chicken breasts. Half fill the empty garbonzo bean can with water and pour it into the pan. Stir again.
Bring to a boil and then turn the heat down to a simmer. 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 needed. When the chicken is tender and cooked, taste and season with salt and pepper.
Serve Chicken Korma with any fluffy rice recipe. Add a few spoonfuls of natural yogurt on top and sprinkle over the rest of the sliced almonds. Finish with the cilantro leaves and serve with lemon wedges for squeezing over.