- 3 tablespoon almond butter 60g | Can be substituted for cashew butter
- 4 cloves garlic
- 1 onion (small)
- ½ teaspoon cardamon
- ½ teaspoon cinnamon
- 1 pinch chilli this is optional and as little or as much can be used, I would start with ¼ of a teaspoon
- 1 teaspoon coriander
- ½ teaspoon ginger
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ½ Cup water
- 700 g chicken breast, or boneless chicken thighs. Or reduce chicken to 500g and add a 400g of chickpeas, or substitute the chicken for 2x 400g cans of chickpeas
- 400 g canned chickpeas optional
- 400 ml coconut cream
Prepare the korma paste: I use a blender (Nutribullet for this step, but any blender or food processor would work). Place onion, garlic, spices, almond butter and water into a blender, blitz until it becomes a paste.
Prepare the chicken and or chickpeas: Cube the chicken (if using) so it is in 1-2cm pieces and drain the chickpeas (if using).
In a large frypan heat the oil over medium heat. Add the spice paste and panfry for 2-5 minutes until the paste becomes fragrant.
Add the chicken and cook until sealed (it does not need to be browned, it just needs to be well covered in the paste and sealed.Season with a little salt
Add the coconut cream, the curry will be quite pale at this stage. Simmer for approximately 20 mins or until the chicken is cooked and the curry has darkened. If you are using chickpeas these can be added to the pan and cooked with the chicken for an additional 5 minutes.
Serve with steamed rice, green veggies, or my favourite roasted cauliflower with almonds
This Korma recipe can be made as a Chicken Korma: 700g chicken, Chicken and Chickpea Korma: 500g chicken 400g can chickpeas or a Chickpea Korma: 2x 400g can chickpeas.
- Make sure you give the curry paste time to develop its flavours, ie be sure to pan fry it for 2-5 minutes as this intensifies the curry's flavour.
- Use a good quality coconut cream, you want it to be thick when it pours out of the can
- Don't let the curry boil on a high heat, you just want a gentle simmer, otherwise, the coconut cream can lose its thickness and your curry will be thin and runny.
- This is a rich curry, be sure to serve it with plenty of vegetables on the side to lighten it up, green beans, roasted cauliflower, cucumber sticks are all nice
Calories: 460kcal | Carbohydrates: 18g | Protein: 18g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 42mg | Sodium: 229mg | Potassium: 513mg | Fiber: 6g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 3mg
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