I miss a good chicken korma from my local Indian restaurant back in England! It’s usually sweet and almondy with soft pieces of chicken, virtually no vegetables and no spice. So when I make my own at home I add in all the things I love and take away the nasties, like ghee and sugar. This recipe is based on a traditional Maddur Jaffrey recipe and although I have bastardised it slightly, the spice base is true to the traditional Korma.
Curry is such a great, tasty way to use up leftover meat. Provided you have a well stocked spice pantry the overall outlay for this dish is virtually nil. Win!
See this dish as part of a MEAL PLAN
Prep time: 30 minutes
1 cup leftover chicken meat
2 cups spinach
2 birdseye chillies
4 tsp almond meal
1/2 cup natural yoghurt
1/2 cup coconut milk
2 dessert spoons sultanas
2 cloves garlic
1 2cm piece ginger
2 bay leaves
6 whole cardamom pods
1 tsp cinnamon
1 tsp ground coriander
1 tsp cumin
1/2 tsp garam masala
Salt and pepper
Oil for frying – preferably canola, groundnut or coconut.
1 cup rice
2 cups water
Raitha – 1 cup chopped, deseeded cucumber, finely chopped mint and spring onions, 4 dessert spoons natural yoghurt.
Heat the oil in a frying pan over a medium heat. Fry off the bay, cardamom, cumin, cinnamon, and ground coriander until they start to smell spicy and toasty (1-2mins). Crush together the garlic and ginger with a little salt in a mortar and pestle and add into the fried spices with the roughly chopped onion and finely chopped chillies. Fry for a further 3-4 minutes before adding in the leftover chicken meat. Coat the meat in the spices before adding in the almond meal, followed by the yoghurt and coconut milk.
Turn the heat down to low, add in the garam masala and sultanas.
In a separate pan gently wilt the spinach leaves with a little water. Once cooked, whizz up and pour into the curry to get a beautiful green paste. Allow to simmer for 10-15 minutes.
To cook the rice place 1 cup of rice in a saucepan with 2 cups of boiling water and plenty of salt. Cover with a lid and simmer over a VERY low heat for 10-15 minutes.
Serve with raitha and fresh coriander leaves.
Any leftover meat – pork, lamb, beef.
Capsicum, carrots, snow peas
Buttery roti or garlic naan make for delicious cutlery.