Recipes

Chicken Korma

Ingredients
  • 10 Portions

    Diced Chicken 400g

    Curry Powder To taste

    White Cabbage- sliced 200g

    White onion – sliced 200g

    Carrot – peeled and sliced 200g

    Peppers – De-seeded and sliced 100g

    Celery – sliced 200g

    Garlic – sliced 1 clove

    Olive oil For frying

    Salt To taste

    Pepper To taste

    Coconut Milk 1 tin

    Dried Corriander To taste

     

  • 50 Portions

    Diced Chicken 2kg

    Curry Powder To taste

    White Cabbage- sliced 1kg

    White onion – sliced 1kg

    Carrot – peeled and sliced 1kg

    Peppers – De-seeded and sliced 500g

    Celery – sliced 1kg

    Garlic – sliced 6 cloves

    Olive oil For frying

    Salt To taste

    Pepper To taste

    Coconut Milk 3 tins

    Dried Corriander To taste

     

  • 100 Portions

    Diced Chicken 4kg

    Curry Powder To taste

    White Cabbage- sliced 2kg

    White onion – sliced 2kg

    Carrot – peeled and sliced 2kg

    Peppers – De-seeded and sliced 1kg

    Celery – sliced 2kg

    Garlic – sliced 1 bulb

    Olive oil For frying

    Salt To taste

    Pepper To taste

    Coconut Milk 5 tins

    Dried Corriander To taste

     

Method
  1. In a large heavy bottomed sauce pan, add a enough oil for frying and heat
  2. Add the onion and garlic and cook for 5 minutes until translucent and starting to brown
  3. Add cabbage, celery, carrot and peppers and continue to cook for 10 minutes until they are just starting to soften
  4. Add curry powder and coriander to taste
  5. Add salt and pepper to taste
  6. Add coconut milk
  7. Cook for 5 minutes
  8. Add enough water to just cover the vegetables
  9. Simmer for 20 minutes
  10. Puree using a stick blender
  11. Adjust consistency with water
  12. Adjust seasoning
  13. In a separate pan add enough oil for frying
  14. Add the diced chicken
  15. Add 1 tbsp each of salt, pepper, curry powder and coriander
  16. Cook for 20 minutes or until the chicken is 75˚C and cooked right through
  17. Add the curry sauce to the chicken and cook for 20 minutes
  18. Follow the manufacturer’s instructions to thicken the mixture with gravy powder
  19. Transfer mixture to a baking dish, arrange the sliced potato on the top and dot with margarine
  20. Cook in the oven at 170˚C or until the potatoes are cooked through and nicely browned on the top
Key Points
  • You could marinade the chicken in some oil and curry powder to add more flavour to this dish
Allergens

Celery, Mustard