Chicken Korma

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.


Recipe adapted from Jamie's Food Revolution
Jamie's Chicken Korma

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.