Chunky Chicken Korma

My husband brought home a book from England called "Simple Curries", so I thought I'd give a few recipes a whirl. There are some things I do not like about the book, which is the use of jarred sauces. I know these curry recipes are supposed to be simple and quick, but I am a simply a from scratch kind of gal. I'm am sure there I can figure out how to make the sauces on my own, and that's what I will do. Or I'll search for a similar recipe online and put my own spin on the dish.

So Sunday night I made, Chunky Chicken Korma. It was delicious and not too spicy. My husband and I loooove spicy, but the kids do not.

Recipe:
2 chicken thighs
2 drumsticks
2 tablespoons of olive oil
Salt and freshly ground pepper
1 onion, chopped
1 garlic clove, crushed
1 red chili, finely chopped
1 tablespoon of fresh grated ginger, peeled
1 teaspoon of garam masala
1 teaspoon of turmeric
1- 14oz or 400g can of coconut milk
2 tablespoons of greek yogurt
a handful of coriander/cilantro

Preheat oven to 200C/400F, Rub chicken with 1 tablespoon of olive oil and season with salt and pepper. Heat a large oven-proof skillet w/cover on the hob and fry the chicken until skin becomes golden on all sides. Remove from pan, and set aside.

Clean the skillet out with paper towel and return to heat. Add remaining oil, and sauté until onion becomes translucent. Add garlic, ginger, chili and spices and cook for 2 more minutes. Pour over the coconut milk and bring to a simmer, the return chicken to pan.

Cover and bake in preheated oven for 30 minutes until chicken is cooked through. Top up with a little hot water if pan becomes too dry. About 5 minutes before cooking ends, add yogurt and coriander/cilantro.


Add more chicken to your liking! Hope you enjoy as much as my family did.

MWF