Chicken Korma

Ingredients

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