Total Time: 72 minutes | Serves 4-6
Ingredients
1 tbsp cold-pressed oil
4 skinless chicken breasts (12-16oz), chopped into chunks
2 onions, sliced
1 tsp honey
½ tsp salt
500ml full-fat Greek yogurt
Bunch fresh coriander, leaves roughly chopped
20g coconut flakes
Steamed basmati and wild rice, and lime wedges to serve or cauliflower rice
For the spice paste
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp garam masala
1 tsp ground turmeric
2 garlic cloves, crushed
50g desiccated coconut
2 fresh green chillies, finely chopped
1 tbsp grated fresh ginger
2 tbsp tomato purée
INSTRUCTIONS
For the spice paste, heat a large frying pan over a medium heat and toast the coriander seeds, cumin seeds, garam masala and turmeric for 1-2 minutes until fragrant. Transfer to a mini food processor or pestle and mortar and grind to a powder. Add the rest of the spice paste ingredients and 50ml water, then whizz or pound until well combined.
In the same pan, heat the oil over a high heat and, when hot, add the chicken and onions, then cook for 5 minutes. Add the spice paste and cook, stirring, for a further 3-4 minutes until fragrant.
Turn down the heat to medium, then add the sugar, salt and yogurt. Stir well and simmer gently for 5-10 minutes, then stir in the coriander, reserving a little to garnish.
Sprinkle the korma with a little toasted coconut and chopped coriander, then serve with rice and lime wedges.