Chicken Korma Curry

Chicken Korma Curry

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 4, 2018.
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With Super Greens

Ingredients

CHICKEN KORMA MARINADE

  • 550g lean chicken breasts
  • 1½ tablespoons korma spice mix
  • Juice of ½ lemon (reserve zest first)
  • 1 teaspoon oil, for cooking (or use spray oil)

CURRY

  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1 brown onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon finely grated ginger
  • 1 carrot, grated
  • 1 capsicum, thinly sliced
  • Pinch of chilli flakes or powder (optional)
  • ½ teaspoon salt
  • 40g ground almonds
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 150g yoghurt
  • ½ teaspoon honey

SUPER GREENS

  • ½ bag frozen edamame beans
  • 1/3 bag baby spinach
  • ¼ teaspoon salt
  • Zest and juice of ½ lemon

TO SERVE

  • ¼ cup chopped coriander leaves and stalks

Steps

  1. Bring a medium pot of salted water to the boil. Prepare ingredients. Pat chicken dry and dice 2-3cm. Place in a medium bowl, along with korma spice mix and lemon juice. Mix to combine and season. Set aside for 5 minutes to marinate.
  2. For the curry, heat oil in a large fry-pan on medium heat. Cook onion, garlic, ginger, carrot, capsicum, chilli (if using) and salt for 4-5 minutes, until softened. Remove from pan and set aside in a bowl. Keep pan on heat.
  3. Add oil and chicken to pan and cook, tossing regularly, for 4-5 minutes, until golden and almost cooked through.Add cooked carrot mix, ground almonds, tomato paste and stock to pan and stir to combine.
  4. Add cooked carrot mix, ground almonds, tomato paste and stock to pan and stir to combine.
  5. Bring to a simmer then reduce heat to lowmedium and simmer, stirring occasionally, for about 5 minutes, until chicken is cooked through and sauce has thickened slightly.
  6. Remove from heat and let cool for about 1 minute. Stir through yoghurt and honey and season.
  7. While curry is cooking, add edamame to pot of boiling water. Cook for 3-4 minutes, until tender. Add spinach for the final 30 seconds to wilt.
  8. Drain well and roughly crush with salt and lemon zest and juice. Season with pepper.
  9. TO SERVE spoon super greens onto plates and top with chicken korma curry. Garnish with coriander.

Nutritional Information

Energy 1617 kj
386 kcal
Protein 46.0g
Carbohydrate 16.9g
Fat 13.8g