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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Jamie Oliver's Chicken Korma Recipe

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This recipe for Jamie Oliver's Chicken Korma is from The STARS Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. boneless, skinless chicken thighs, preferably organic and free-range
1 large onion
1, 2" piece of fresh ginger root
1, 15 oz can of chick peas, drained
2 Tbsp. butter
½ cup of Korma curry paste (or mild curry paste), made by Patak's, or some other good brand
1, 14 ounce can of coconut milk
½ cup of shredded, non-sweetened coconut
2 cups greek style, plain yogurt
¼ cup sliced almonds
1 - 2 chili peppers (optional)
1 bunch fresh cilantro
1 lemon
vegetable oil
kosher salt and fresh black pepper to taste
Directions:
Directions:
1. Cut the chicken into 1" cubes.
2. Peel, half and thinly slice the onion.
3. Peel and finely mince the ginger. Seed and thinly slice the chili if using.
4. Clean and stem the cilantro, reserving the leaves for service, and chopping the stems very finely for inclusion in the curry.
5. Put a large sauté pan on high heat and add enough oil to just coat the bottom of the pan.
6. Add the chicken (in batches if necessary so that you don't overcrowd the pan), season with salt and pepper, and cook until nicely browned on all sides, remove from the pan and reserve.
7. Dump out any excess fat, then add the onion, ginger, cilantro stems, and chili (if using) to the pan with the butter, and cook until golden in color, about 8 - 10 mins.
8. Add the curry paste, coconut milk, chick peas, half of the almonds, shredded coconut and chicken to the pan.
9. Add about a ½ can worth of water to the mix to loosen it a little.
10. Bring to a boil, then lower heat to a simmer, cover and cook, stirring occasionally for about ½ hour. Check for seasoning before serving, adding more salt and pepper if needed.
Personal Notes:
Personal Notes:
Serve with Jaime's "Fluffy Rice", topped with a dollop of yogurt, some sliced almonds, and a sprinkling of fresh cilantro leaves. Pass wedges of lemon at the table to squeeze over the top if you like.

 

 

 

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