Chicken and Vegetable Korma

Has the thought of a chicken salad, mid-winter, got you totally loosing it? Me too! Even with beautiful cos lettuces growing in the veggie patch I just can’t face the idea. What to do instead, I wondered. Then Emma posted about her less than clean weekend and it all became obvious. A big pot of chicken curry.

To make sure that it was as clean as possible and so I could pack in all my favourite spices and nutrients, I started from scratch with spices. If you don’t have the time for that sort of thing grab a jar of vindaloo paste from the supermarket.

Serves:
8
Cooking Time:
suitable for bulk cooking

Ingredients

  • 5ml (1 tsp) coconut oil
  • 2 dried chilliss
  • 1 tsp black peppercorns
  • 1 tsp fenugreek seeds
  • 2 tsps coriander seeds
  • 2 tsps cumin seeds
  • 2 tsps fennel seeds
  • 5 clovess
  • 2 large onion, peeled and roughly chopped
  • 10 cloves garlic, peeled
  • 25g ginger
  • 30g (1/3 cup) almond meal
  • 1 can diced tomatoes
  • 500ml (2 cups) chicken stock, or water
  • 80ml (1/3 cup) light coconut milk
  • 800g chicken thigh fillet, cubed
  • 800g cauliflower, cut into bite sized pieces
  • 300g broccoli, cut into bite sized pieces, including stalks
  • 360g green capsicum, cut into bite sized pieces
  • 250g mushrooms, cut into quarters
  • 1 tsp turmeric, or 2cm grated turmeric root
  • 3 tsps garam masala
  • Fresh coriander leaves, to serve, to serve

Instructions

  1. Place the onion, garlic and ginger in a food processor and process to a paste.
  2. Heat a wok to a medium heat and add the oil. Once warm add the onion paste. Cook for about 10 minutes, stirring occasionally until the raw onion smell/taste is gone.
  3. Meanwhile, heat a second heavy based frying pan. Add dried spices and chilli and toast until they begin to pop. Transfer to a spice grinder, food processor or pestle and mortar and grind to a powder. Briefly toast the almond meal to freshen the taste.
  4. Add the ground spices, almond meal, salt, cinnamon, cardamom and tomatoes to the wok and simmer for 5 minutes, to remove the raw tomato taste. Add the stock, chicken and vegetables. Cover and bring to the boil.  Reduce the heat and simmer for 15-20 minutes or until the veggies start to soften.  Add the mushrooms and cook covered for a further 5 minutes.
  5. Remove the lid and stir in the turmeric and garam marsala. SImmer for 5 minutes more.
  6. To serve remove the cinnamon stick and cardamom and garnished with fresh coriander.

Nutrition

Chicken and Vegetable Korma

Serving per recipe:
8
Average Quantity Per Serving
kCalories:
265
kJoules:
1110
Protein:
30.5g
Total Carbohydrates:
17.6g
Net Carbs:
10.5g
    Fibre:
7.1g
Fat:
9g
    Saturated Fat:
1.6g

Substitutes and Alterations

Variations

Low-carbers could halve the amount of tomato used.

Vegetarians and vegans can replace the chicken with tofu or a can of butter beans.

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