Chicken Korma with Coconut Cream
Don't rush this dish - patience is key. Allow it to simmer on a low heat and let the flavours combine for an amazing flavour.
2 people
30 minutes
10 minutes
Ingredients
For the Chicken Marinade
-
0.5
tsp
Black Pepper
-
3
-
Chicken Breast
chopped
-
2
tsp
Curry Powder
-
2
cloves
Garlic
crushed
-
0.5
tsp
Salt
-
1
tbsp
SuperValu Extra Virgin Olive Oil
For the Sauce
-
1
tsp
Black Pepper
-
1
tsp
Cinnamon
-
250
ml
Coconut Cream
-
2
tbsp
Coconut Oil
-
2
tsp
Curry Powder
-
3
cloves
Garlic
crushed
-
1
tbsp
Greek Yoghurt
-
1
tbsp
Honey
-
2
-
Onions
peeled and chopped
-
1
tsp
Salt
-
1
handfull
SuperValu Fresh Coriander
finely chopped
-
2
tbsp
SuperValu Fresh Ginger
freshly grated
-
0.5
small
SuperValu Green Chilli
-
0.5
tsp
Supervalu Ground Cumin
-
1
tsp
Turmeric
Method
1. Marinate the chicken with the olive oil, some garlic, curry powder, salt and pepper for at least 2 hours.
2. When the chicken is marinated, start by placing the garlic, chillies, onion and 1 Tbsp. olive oil in a pan and cook for 2-3 minutes until the onions begin to brown
3. Add in the chicken and cook thoroughly, roughly 10 minutes.
4. Next, make the sauce: place the onions, garlic, chillies and a little water in a blender and blitz to a creamy texture.
5. Measure out the spices (curry powder through cumin) into a small bowl.
6. In a large saucepan heat the coconut oil over medium heat. Next, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly.
7. Add the ginger, coconut cream, yogurt, pre-measured spices, and honey and mix together.
8. Turn the heat down to low and simmer 35-40 minutes, mixing regularly, until the sauce has reduced.
*Serve with cauliflower rice or regular brown or white rice if you prefer
