creamy chicken korma with coconut rice

Makes 6   Approx time: 110 mins  

Ingredients

For The Korma

  • 3 tablespoons vegetable oil
  • 2 medium onions, peeled and finely sliced
  • 1 fresh green chilli, deseeded and finely sliced
  • 1 small piece fresh ginger, leaves picked and stalks finely chopped
  • 1 small bunch fresh coriander, leaves picked and stalks finely chopped
  • 90 g korma paste
  • 800 g skinless boneless chicken thighs, free-range, cut into 3cm chunks
  • 400 g chickpeas, drained
  • 400 ml low-fat coconut milk
  • 1 small handful flaked almonds
  • 2 tablespoons desiccated coconut
  • 200 g fresh baby spinach
  • sea salt
  • black pepper, freshly ground
  • 6 tablespoons fat-free natural yoghurt
  • 1 lemon
  • For The Rice

  • 300 g basmati rice
  • 2 tablespoons creamed coconut, coarsely grated
  •  

    Method

    PREP: 15 MINUTES
    COOK: 95 MINUTES

    Make sure the stirrer attachment is in place in the pan, then set the temperature to 175°C. Once the pan has heated up, add the almonds and set the timer for 8 minutes, to cook until lightly golden. Once done, tip into a bowl and put aside.

    Keeping the pan at the same temperature, add 2 tablespoons of vegetable oil, the onions, chilli, ginger, coriander stalks and korma paste. Set the timer for 20 minutes, so the onions go soft and sticky.

    Add the remaining oil and the chicken, and set the timer for a further 20 minutes, so the chicken turns golden. When the time is up, add the chickpeas, coconut milk, half the flaked almonds, the desiccated coconut and a splash of water. Bring to the boil then reduce the temperature to 110°C and set the timer for 40 minutes.

    When there's about 15 minutes to go, cook the rice in a large pan of salted water according to the packet instructions. Drain in a colander and leave to steam dry before scattering over the coconut.

    Add the spinach to the curry and set the timer for a final 5 minutes, so it wilts. Turn the HomeCooker off and season the curry to taste. Serve scattered with the remaining almonds and coriander leaves, with a dollop of yoghurt and lemon wedges on the side for squeezing over, plus all your usual accompaniments such as poppadoms, chutneys and pickles.

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