Thursday, May 29, 2014

#TBT Jamie-Oliver-Inspired Chicken Korma

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I love making curries at home. I really discovered Indian-style cooking last year and have incorporated it into our weekly recipe routine, much to my husband's delight. I love that I can customize the flavors and heat levels of Indian dishes in my own kitchen and that most ingredients are available right at the supermarket these days.

I found this particular recipe in a Jamie Oliver cookbook my fantastic sister-in-law Christina gave me as a wedding gift and it is just one of the many I love in that particular book. I decided to whip up a batch of Chicken Korma this week for dinner and it reminded me how much I love that recipe.

I've adapted Jamie Oliver's recipe slightly to fit my family's tastes (decreased the onion, nixed the cilantro and coconut and added a jalapeno) and it is definitely one of my favorites. I like to use chicken thighs in dishes like this too, I think it gives more flavor and the meat stays so moist and tender.

Do you do much Indian cooking at home? Share one of your favorite recipes, I'm always looking for new ones!

Jamie-Oliver-Inspired Chicken Korma

2 lbs. boneless skinless chicken thighs
1 small onion (diced)
1” of fresh ginger (peeled and diced)
1 jalapeno (seeded, ribbed and diced)
1 can of chickpeas (drained and rinsed)
2 tbsp. olive or vegetable oil
½ cup curry paste (I used Patak’s mild korma paste)
1 can light coconut milk
¼ cup sliced almonds
Salt & pepper to taste
Plain yogurt (for serving)

Cut the chicken into bite-size (approx 1”) pieces. Heat a large, deep skillet (I used my cast-iron one) over med-high heat and add the oil. Add in the onions, jalapeno and ginger. Stir occasionally over about 10 minutes until browned and softened, salt and pepper to taste.

Add in the curry paste and stir until well combined, then pour in the coconut milk, chickpeas, 1 cup water and half of the almonds. Stir well to combine before adding in the chicken pieces.

Bring the mixture to a boil, then turn down the heat and simmer until the chicken is cooked through (15-20 minutes). If the curry seems too dry, add in a little water to thin it out. Mine worked fine, but some stoves/cooking methods can be more fickle.

Serve over rice with the yogurt and rest of the sliced almonds.

Adapted from Jamie Oliver’s Cookbook: Food Revolution

Printable Recipe

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