Easy curry to hit the spot

Arlene Thompson. INLT-11-11-10 600-CON
Arlene Thompson. INLT-11-11-10 600-CON
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This tasty and warming chicken korma hit the spot for the young people attending Carrickfergus Cookery School at Carrickfergus YMCA premises. Choose whether you would like to add all the finishing touches or leave it nice and plain, either way you are sure to enjoy this easy curry!

Chicken Korma

Serves 4-6

800g skinless chicken thighs or breasts

2 medium onions

1 fresh green chilli, optional

A thumb-sized piece of fresh root ginger

1 small bunch of fresh coriander

25 ml vegetable oil

Knob of butter

1/2 x 290g jar of Patak’s korma curry paste

1 x 400ml tin of coconut milk

A small handful of flaked almonds, plus extra for serving

2 heaped tbsp desiccated coconut

Sea salt and freshly ground black pepper

125g natural yoghurt (optional)

1 lemon (optional)

1.Cut chicken into 3cm pieces. Peel, halve and finely slice your onions. Halve, deseed and finely slice chilli, Peel and finely chop ginger. Pick coriander leaves and finely chop the stalks.

2.Put a large casserole-type pan on a high heat and add oil. Put chicken into pan, and brown lightly on all sides for 5 minutes. Stir in onions, chilli, ginger and coriander stalks with butter. Keep stirring, so that it doesn’t burn, but turns evenly golden. Cook for around 10 minutes.

3.Add korma curry paste, coconut milk, half flaked almonds and desiccated coconut and stir again. Fill tin of coconut with water and add to the pan. Stir well, bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on. Check the curry regularly to make sure it is not drying out, and add extra water if necessary.

4.When chicken is tender and cooked, and sauce slightly thickend, taste and season curry with salt and pepper. Serve with boiled rice, adding a few spoonfuls of natural yoghurt on top of the korma, and sprinkle flaked almonds. Finish by scattering over the coriander leaves, and serve with lemon wedges for squeezing over.