Chicken Korma

Ingredients

Method

1. In a large heavy-bottomed saucepan, heat enough oil for frying
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 cook for 10 minutes until just starting to soften
4. Add curry powder and coriander to taste
5. Add salt and pepper to taste
6. Add enough water to just cover the vegetables and simmer for 20 minutes
7. Add coconut milk
8. Puree using a stick blender
9. Adjust consistency with water
10. Adjust seasoning
11. In a separate pan, heat oil for frying
12. Add the diced chicken
13. Add 1 tbsp each of salt, pepper, curry powder and coriander
14. Cook for 20 minutes or until the chicken is 75˚C and cooked through
15. Add the curry sauce to the chicken and cook for a further 20 minutes

Key Points

You could marinade the chicken in some oil and curry powder to add more flavour to this dish

Allergens

Celery, Gluten, Mustard