Chicken Korma GF
Recipe / Naomi Sherman
My whole life, I have told people that curry repulses me. "Just the smell of it makes me ill.” I would declare. Until one day I ate a dish at a book launch that rocked my world. It was delicately scented and flavoured and yet had a complex balance of flavours that I couldn't quite work out. What I discovered was that I don't hate curry … I really hate curry powder. I can't eat spicy food, so this is a very mild, fragrant curry. If you prefer your curry to have a bit more punch, add some extra chilli.
Serves: 4
Korma Paste
2 tsp minced garlic
1 tbsp tomato paste
1 shallot
1 tbsp fresh ginger
1 cup coriander, leaves & stems
2 tsp ground coriander
1 tsp cumin
1 tsp cardamom
1 tsp garam masala
½ tsp salt
1 tsp turmeric
¼-½ tsp cayenne pepper
2 tsp olive oil
1 tbsp olive oil
200g leek, thinly sliced
175g celery, sliced
900g butternut pumpkin, peeled & cut into chunks
¼ cup water
200mL coconut cream
600g chicken thighs or breast, cut into bite-sized pieces
Cooked rice, yoghurt & fresh coriander, to serve
1. Place the korma paste ingredients into a small food processor and blitz until a thick textured paste forms.
2. Heat oil in a large pot or frying pan and spoon in the korma paste.
3. Cook for 1 min until fragrant
