I have literally been hankering after a homemade Korma for a good few weeks so this afternoon, I decided to rustle one up to satiate my lustings. The fragrant, fluffy rice and fresh, zesty raita are the perfect accompaniment to the smooth, almondy, coconutty curry. Here’s whatcha do…..
2 x organic chicken breasts, chunk of fresh ginger, 1 x onion, fresh korma paste, 1 x coconut milk, 1 x clove of garlic, fresh coriander, basmati rice, 5 x cardamom pods, ground almonds, Coyo dairy-free yogurt, coconut oil, cucumber, mango.
Put garlic, ginger and onion in food processor and whizz into a paste. Fry in 1 teaspoon of coconut oil for a minute or two.
Add 3 tablespoons of fresh korma paste.
Add diced chicken and simmer for a few minutes.
Add coconut milk and half a cup of ground almonds. Simmer for 5 minutes.
Boil rice with cardamom pods until light and fluffy.
Dice cucumber and mango into tiny cubes and add to yogurt. Sprinkle with fresh coriander.