Korma

Name: Korma
Total time: 1 h
Yield: 10
Ingredients: 500 g chicken, lamb or beef; 500 g alliums (onion, leeks or a mixture of both); 30 ml olive oil; 2 tablespoons curry powder; 2 teaspoons smoked paprika; 1 kg mixed veg (Mediterranean, root, leafy); 750 ml curry base sauce; 350 ml white base sauce; 175 g plain yoghurt; lemon juice to taste

Fragrant, mild and creamy

“This delicious curry can be made with a variety of meat or veg – just use whatever you have to hand. To make it suitable for vegetarians, simply swap out the meat for chickpeas (or another pulse of your choosing). ”

Serves 10

Cooks In1 hour plus chopping

DifficultyNot too tricky

Tesco Community Cookery School with Jamie Oliver Curry Chicken

Nutrition per serving

Calories 218 11%
Fat 7.4g 11%
Saturates 2.4g 12%
Sugars 11g 12%
Salt 0.4g 7%
Protein 16.8g 34%
Carbs 23.3g 9%
Fibre 2.5g -

Of an adult's reference intake

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

Tap For Method

Ingredients

500 g chicken, lamb or beef
500 g alliums (onion, leeks or a mixture of both)
30 ml olive oil
2 tablespoons curry powder
2 teaspoons smoked paprika
1 kg mixed veg (Mediterranean, root, leafy)
750 ml curry base sauce
350 ml white base sauce
175 g plain yoghurt
lemon juice , to taste

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

Tap For Ingredients

Method

Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Cut the chicken, lamb or beef into bite-size chunks.
Peel (or trim) and roughly chop the alliums.
Place a pan large enough to hold all the ingredients on a medium heat with the oil.
Add the alliums, meat, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the meat and alliums are golden and softened, stirring frequently.
Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
Note the liquid level in the pan, then pour in the curry and white sauces and 750ml of water.
Bring to the boil, then reduce the heat and simmer for 35 minutes.
Check that the meat is cooked through and tender – if not, add a splash more water and continue cooking until soft.
Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced – the liquid should return to the same level as in step 8.
Stir in the yoghurt until just warmed through.
Season to taste with lemon juice, salt and black pepper.