Use 1 x 570g jar of chickpeas, instead of the tinned, for a creamier result.
30 mins
Not Too Tricky
serves 4
About the recipe
Flavours you know and love for your next quick and easy midweek dinner.
Ingredients
2 onions (320g)
olive oil
½ a bunch of fresh coriander (15g)
2 x free-range skinless chicken breasts
25g ground almonds
1 jar of Jamie Oliver Creamy Korma paste
200ml organic chicken stock
2 x 400g tins of chickpeas
200g Greek yoghurt, plus extra to serve
mango chutney, to serve
COCONUT TOPPING
25g flaked coconut
25g flaked almonds
optional: a pinch of dried chilli flakes
SHOP JAMIE'S SERVEWARE
Top Tip
Serve this curry with your favourite sides, such as rice, naan breads, chapatis or poppadoms.
Method
- Peel and finely slice the onions, then place in a deep pan on a medium-high heat with 1 tablespoon of olive oil. Finely slice and stir in the coriander stalks (putting the leaves aside for later). Cook for 10 minutes, or until the onions start to caramelise, stirring regularly.
- Chop the chicken breasts into 2cm chunks, add to the pan and fry for 5 minutes, or until golden.
- Add the ground almonds and stir through the curry paste. Cook for 1 minute, then pour in the chicken stock and chickpeas (juice and all). Simmer for 10 minutes, or until cooked through, stirring occasionally, then stir through the yoghurt.
- Meanwhile, toast the flaked coconut and flaked almonds with the chilli flakes, if using, in a frying pan on a medium heat, until golden and fragrant.
- Scatter over the coconut topping and reserved coriander leaves, and serve with the mango chutney and extra dollops of yoghurt.
Why not serve everything up on the stylish All-Rounder Board from Jamie's Big Love serveware collection for a proper feast?
For an extra portion of veg, add 320g of frozen or fresh green beans with the chicken stock at step 3.
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