Robbie’s Inspiration – Recipes from around the world: Chicken korma

My family are big fans of Indian food and the boys have eaten mild curries since they were tiny lads. I particularly like chicken curry and so when this korma recipe popped up in my recipe feed, I had to try it.

Everyone enjoyed it. It is not hot but is nice and spicy so even my mom had a decent serving. The boys ate the small amount of left over gravy on toast for breakfast the next day which is something they have never done before.

Ingredients (serves 8 normal people or 4 adults and 2 teenage boys)

2 onions, chopped into small pieces

Olive oil to cook (3 Tbsp)

3 Tbsp cold water

1 Tbsp garlic flakes

1 tsp ginger powder

4 Tbsp korma paste

8 skinless, boneless chicken breasts, cut into bite-sized pieces

100 grams almond flour

8 Tbsp sultanas

800 ml chicken stock

1/2 tsp white sugar

300 grams double thick yoghurt

small bunch coriander, chopped

Method

Heat the olive oil in a heavy bottomed pot. On a medium heat fry the onions, garlic and ginger with 3 Tbsp of cold water. Add the korma paste and fry for a further 2 minutes.

Add the chicken pieces and coat with the onion and spices. Allow to brown for 5 minutes, turning over a couple of times so it cooks evenly. Add 100 grams almond flour, sultanas, sugar and chicken stock.

Once the mixture starts to bubble, turn down and simmer for 10 minutes.

Remove the pot from the heat and add the yoghurt, stirring until its incorporated. sprinkle with coriander and serve with rice.

You can find the original unmodified recipe here: https://www.bbcgoodfood.com/recipes/chicken-korma