This creamy Chicken Korma is full of flavour; the best thing about it is that you can add whatever vegetables you choose, making it a real family favourite.
Ingredients
3 large chicken breasts
2 medium carrots
100g green beans
1 large sweet potato (approx. 250g)
1 large onion
4cm piece root ginger (approx. 20g) OR 1 x 15ml spoon ginger paste
2 x 15ml spoons sunflower oil
200–300ml water (as required)
80g Let’s Get Cooking Korma Paste OR ready made Korma Paste
200ml light coconut milk
Small bunch (10g) fresh coriander (optional)
Equipment
Chopping board x 2
Sharp knife
Colander
Peeler
Teaspoon
Fork
Grater
Large saucepan with lid
Measuring spoons
Measuring jug
Stirring spoon
Can opener
Pan stand
Instructions
- Dice the chicken into bite-sized pieces. Wash your hands after touching the raw meat. Wash the sharp knife ready to use again for the vegetables.
- Wash the carrots and beans.
- Peel the sweet potato, carrots and onions. Chop the sweet potato into 2cm pieces, the carrots into 1cm pieces, and finely slice the onion.
- Peel the ginger and grate using the coarse side of the grater.
- Chop the ends off the green beans and cut into 4cm lengths.
- Gently heat the oil in the saucepan, add the onions, ginger and carrots and cook for 5–10 minutes or until the carrots begin to soften. Stir in the chicken and cook for a further 10 minutes on a medium-high heat until the meat turns from pink to white. Stir occasionally.
- Add the korma paste (you can make your own or use a ready-made jar) to the saucepan and stir until the vegetables and chicken are covered. Cook for 6–8 minutes.
- Add the sweet potatoes, green beans and coconut milk to the saucepan and add the water (as required) to cover the vegetables. Bring to the boil and then turn down the heat and simmer for 10–20 minutes until the vegetables are soft. Stir occasionally to prevent it sticking to the pan.
- To serve, roughly chop the coriander (if using) removing any tough stems and sprinkle over the curry.
Skills used include:
Washing, measuring, peeling, chopping, grating, boiling/simmering and frying.
Top Tips
- Freeze the leftover coconut milk in an airtight container for up to 1 month. Defrost and stir well before adding to your recipe.
- Carrots take longer to cook than sweet potatoes, so make sure they are cut into smaller pieces and are softening before you add the rest of the ingredients.
- If using ready-made/shop-bought curry paste, check the jar for allergies.
Something to try next time
- For a spicier curry, add a finely chopped fresh chilli OR 1 x 5ml spoon of chilli powder at stage 7.
Prepare now, eat later
- To freeze, cool the dish as quickly as possible after cooking then pour into a plastic airtight container and freeze for up to 1 month. Defrost thoroughly and reheat until piping hot.
