Jamie Olivers Chicken Korma |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 46 |
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I recently purchased Jamie Oliver's Food Revolution cookbook and have come across some awesome curry recipes. I've tweaked it a bit, but this one is definitely a keeper! I serve it over Jasmine Rice. Ingredients:
1 3/4 lbs. boneless chicken thighs |
2 medium onions |
1 tsp. chili garlic sauce |
3/4 tbsp. minced ginger |
small bunch of fresh cilantro |
vegetable oil |
1 tbsp. margarine |
1/2 jar patak's korma paste |
1 14 oz. can coconut milk |
a small handful of sliced almonds |
2 heaped tbsp. unsweetened shredded coconut |
fresh ground black pepper |
Directions:
1. Cut the chicken thighs into approximately three pieces each. Peel, halve and finely slice your onions. Pick the cilantro leaves and finely chop the stalks.
2. Put a large casserole-type pan on medium high-heat and add a couple of lugs of oil. Add the onions, chili garlic sauce, ginger and cilantro stalks and the margarine. Keep stirring until it turns evenly golden, about 10 minutes. Add the curry paste, coconut milk, sliced almonds, coconut and chicken pieces. Bring to a boil, then turn the heat down and simmer for 30 minutes with the lid on. Check it regularly to make sure it's not drying out and if necessary add a bit of water.
3. When the chicken is tender and cooked, taste and season with pepper.
4. Garnish with freshly chopped cilantro.
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