Chicken korma with greens

Chicken korma with greens

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Curtis Stones unbeatable combination of chicken curry and chilli-mint chutney is sure to warm up a cold evening.

The ingredient of Chicken korma with greens

  1. 1/2 medium brown onion, coarsely chopped
  2. 1/4 cup Coles Unsalted Cashews, finely ground
  3. 2 cloves garlic
  4. 4cm piece fresh ginger (20g), peeled, chopped (1 tablespoon)
  5. 1 birds eye chilli, chopped
  6. 2 teaspoons fine sea salt
  7. 2 teaspoons ground coriander
  8. 2 teaspoons ground cumin
  9. 2 teaspoons mild paprika
  10. 1/2 teaspoon cayenne pepper
  11. 1/2 teaspoon ground cardamom
  12. 1/2 teaspoon fennel seeds, ground
  13. 600g Coles RSPCA Approved Chicken Thighs, fat removed, cut into 4cm pieces
  14. 1 tablespoon canola oil
  15. 400g can Coles Italian Diced Tomatoes, crushed using a fork
  16. 2 tablespoons Coles Double Cream
  17. 2 tablespoons full fat natural yoghurt
  18. 100g fresh baby spinach
  19. 10 fresh coriander sprigs
  20. 1/2 cup tightly packed fresh coriander leaves
  21. 1/2 cup tightly packed fresh mint leaves
  22. 2 1/2 tablespoons fresh lemon juice
  23. 2 tablespoons roasted unsalted peanuts
  24. 1 long green chilli, seeded, sliced
  25. 2 teaspoons finely grated peeled fresh ginger

The instruction how to make Chicken korma with greens

  1. In a food processor, combine the onion, cashews, garlic, ginger, chilli, and dry spices. Transfer the mixture to a medium bowl and add the chicken, tossing to coat.
  2. In a large heavy pot, heat the canola oil over medium heat. Add the chicken-spice mixture. Cook, stirring frequently so that the mixture does not catch on the bottom of the pot, for about 8 minutes, or until the chicken is cooked on each side and beginning to brown. Add the tomatoes and 1/2 cup of water. Cover and simmer the mixture for 30 minutes, or until thick.
  3. Meanwhile, to make the chutney, in a food processor, blend the coriander, mint, lemon juice, peanuts, chilli, ginger, and 2 1/2 tablespoons of water until smooth. Season with about 1/2 teaspoon salt.
  4. Then, stir the cream into the chicken and simmer uncovered for about 2 minutes. Remove from the heat and stir in the yoghurt and spinach.
  5. Garnish with the fresh coriander and serve immediately with the chutney.

Nutritions of Chicken korma with greens

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calories: https://schema.org
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