I know. Not the prettiest photo but let me assure you this is so delicious. Even my 2 year old loves it. GASP. To my utter surprise and delight, my little Lily asked for some when she saw me eating the korma. I said okay. Gave her a bite and watched. She ate it and asked for more. WOW!
It's not spicy at all. This could be because of the Korma paste I used. It's called Tiger Tiger (brand) Mild Korma simmering sauce, which I got from Harris Teeter. I did add a bit of cayenne pepper to give a little kick (but not much). The Korma sauce already had coconut milk in it, so I didn't add any. If you are using a korma PASTE, please add coconut milk.
If you are using green chile, choose one that you like. I used poblano chile here. And don't forget to season accordingly.
And oh Jamie likes to add yogurt when he serves the curry, I don't find the need to.
1 3/4 lbs skinless berasts 2 medium onions 1 fresh green chile * optional Thumb sized piece of fresh root ginger Small bunch of cilantro 1 15oz can of garbanzo beans (chickpeas) peanut or vegetable oil a pat of butter
1/2 cup korma paste 1 14oz can of coconut milk *read my post above cayenne pepper *optional a small handful of sliced almonds, plus extra for serving 2 tablespoons unsweetened shredded coconut * can be found in the frozen section Sea salt and ground pepper
Cut the chicken into 1 inch pieces. Peel, halve and finely slice your onions. Halve, seed and finely slice the chile if you are using. Peel and finely chop the ginger. Pick the cilantro leaves and finely chop the stalks. Drain the garbanzo beans.
Put a large pan on high heat and add a couple lugs of oil. Add the onions, chile, ginger and cilantro stalks with the butter. Keep stirring it enough so it doesn't catch and burn but turns evenly golden. Cook for around 10 minutes. Add the curry paste, coconut milk, half your sliced almonds, the drained garbanzo beans, shredded coconut and sliced chicken breasts. Remember, if you are using a Korma Sauce...omit the coconut milk. Half fill the empty can (from the garbanzo beans) with water, pour into the pan and stir again. Bring to a 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. Add more water if necessary. When the chicken is tender and cooked, taste and season with salt and pepper. You can add cayenne pepper if you want more heat.
I am a SAHM to 3 beautiful girls, living in Chesapeake, Virginia. I was from Singapore but moved to the US in 1996 for college in Hawaii and met my hubby there. Since I have way too many interests, I have 2 blogs. Color My World for my love of scrapbooking and mundane tales of my life. And Feed My World for my love of cooking and food.