Chicken Chickpea And Butternut Korma Recipes

CHICKEN, CHICKPEA AND BUTTERNUT KORMA

Steps:

• Chop 250g Onion and 350g Butternut Squash into 1cm cubes and add to a deep wide pan on a medium heat with 2 tbsp Veg Oil and 1 tbsp Sea Salt Flakes.
• Fry gently for 5 to 10 minutes until the onion has softened and the butternut is little golden.
• Meanwhile, cube 750g Chicken Breast into 2-3 cm chunky pieces and add to the veg once its ready.
• Fry gently for another 5 minutes.
• Add a 70g Korma Paste and continue to fry for another couple of minutes. The spices need to cook out a little before the liquid is added.
• Add 400ml Light Coconut Milk, 240g Tinned Chickpeas and 400ml Water to the pan. Bring to a simmer and leave for 10 to 20 minutes. You may want to stir occasionally to make sure nothing is sticking.
• In the meantime, mix 3 tbsp Cornflour with a little water to make a slurry.
• Once the butternut squash cubes are tender and the chicken is firm, add the cornflour slurry to the sauce. Continue to stir until the sauce has thickened a little. (If you want to add ground almonds, add them at this stage).
• And serve!

CHICKEN KORMA WITH CHICKPEAS

Steps:

• Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
• Take out of pan. Repeat with remaining chicken.
• Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
• Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
• Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
• Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish bread.

SLOW-COOKER CHICKEN KORMA

Steps:

• Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.
• Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.
• Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.