Try this Jamie Oliver's Chicken Korma recipe, or contribute your own.
Suggest a better descriptionCut the chicken into approximately 3cm pieces.
Peel, halve and finely slice your onions.
Halve, deseed and finely slice the chilli, if you're using it.
Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks.
Drain the chickpeas.
Put a large casserole-type pan on a high heat and add a couple of lugs of oil.
Put the chicken thighs into the pan, if using, stir around and brown lightly on all sides for 5 minutes (if using breasts, don't put them in yet).
Push the chicken to one side of the pan.
Stir in the onions, chilli, ginger and coriander stalks with the butter.
Keep stirring it enough, so that it doesn't catch and burn, but turns evenly golden.
Cook for around 10 minutes.
Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts (if using).
Half fill the empty chickpea tin with water, pour it into the pan, and stir again.
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’s not drying out, and add extra water if necessary.
When the chicken is tender and cooked, taste and season with salt and pepper - but please season carefully.
Serve with boiled rice, adding a few spoonfuls of natural yoghurt dolloped on top of the korma, and sprinkle over the rest of the flaked almonds.
Finish by scattering over the coriander leaves, and serve with lemon wedges for squeezing over.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (417g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 845 | ||
Calories from Fat: 666 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.9g | 99 % | |
Saturated Fat 41.4g | 207 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 228.7mg | 70 % | |
Sodium 210.1mg | 7 % | |
Potassium 758.7mg | 20 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 9.4g | ||
Protein 37.9g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 845
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