Chicken korma
Ingredients
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2 large leeks, sliced
2-3 parsnips, roughly chopped
3 tbsp ghee
1 large onion, chopped
3 garlic cloves, finely chopped
2.5cm/1in cube fresh ginger, finely chopped
3 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
1 tsp cumin seeds
1 cinnamon stick
6 cardamom pods, crushed
4 chicken breasts, roughly chopped
800ml/1½ pint chicken stock
1 x 400g/14¼oz can coconut milk
1 x 250g/8¾oz block creamed coconut
150ml/5¼fl oz single cream
salt, to taste
½ lemon, juice only
50g/1¾oz crushed almonds
2 handfuls fresh coriander, to garnish
- To serve
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cooked rice
naan bread
Preparation method
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In a large pan of boiling salted water, boil the parsnips until tender. Drain and set aside.
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Meanwhile, in a separate pan, boil the leeks until tender too. Drain and set aside.
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Heat the ghee in a large pan and add the chopped onion, garlic and ginger. Fry the onion, garlic and ginger until softened, but not browned.
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While the oil is still hot, add the ground cumin, coriander, turmeric, garam masala, cumin seeds, cinnamon stick and cardamom pods. Fry on a medium heat for 3-5 minutes.
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Add the chicken to the pan and fry for a further five minutes, before adding the stock.
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In a food processor or blender, blend the cooled parsnips and leeks to a paste.
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Add the coconut milk and creamed coconut to the pan, followed by the leek and parsnip paste. Add salt to taste and simmer for 25-30 minutes.
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Add the lemon juice and crushed almonds towards the end of cooking. Remove from the heat and add fresh coriander to garnish. Serve hot with rice and bread.
