Try Jamie's new Creamy Korma curry paste in this super-easy midweek curry recipe.
30 min
Serves
4
Medium
Indian
Ingredients
- 2 onions (320 g)
- olive oil
- 1/2 a bunch of fresh coriander (15 g)
- 2 x free-range skinless chicken breasts
- 25 g ground almonds
- 1 jar of Jamie Oliver Creamy Korma paste
- 200 ml organic chicken stock
- 2 x 400 g tins of chickpeas
- 200 g Greek yoghurt, plus extra to serve
- mango chutney, to serve
- 25 g flaked coconut
- 25 g flaked almonds
- optional: a pinch of dried chilli flakes
- All-Rounder Board
Preparation
Not specified
Cooking
- Peel and finely slice the onions, then place in a deep pan on a medium-high heat with 1 tablespoon of olive oil.
- Finely slice and stir in the coriander stalks (putting the leaves aside for later).
- Cook for 10 minutes, or until the onions start to caramelise, stirring regularly.
- Chop the chicken breasts into 2cm (1-inch) chunks, add to the pan and fry for 5 minutes, or until golden.
- Add the ground almonds and stir through the curry paste.
- Cook for 1 minute, then pour in the chicken stock and chickpeas (juice and all).
- Simmer for 10 minutes, or until cooked through, stirring occasionally, then stir through the yoghurt.
- Meanwhile, toast the flaked coconut and flaked almonds with the chilli flakes, if using, in a frying pan on a medium heat, until golden and fragrant.
- Scatter over the coconut topping and reserved coriander leaves, and serve with the mango chutney and extra dollops of yoghurt.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
