My family-friendly creamy chicken korma is mild (without chilli), but flavoursome. If you are wanting to help your kids learn to like curries, this is a perfect one to start with… with more veggies in it than meets the eye. Serve with pappadums for extra fun-factor. ALLERGY NOTE: Contains Almonds! You can make this recipe nut-free by simply leaving them out.
800gchicken thigh or breastcut into 3cm cubes
1brown onion,finely chopped
3peeled garlic cloves
1mediumzucchini1/2 roughly chopped and 1/2 diced
1mediumcarrot1/2 roughly chopped and 1/2 diced
1tbspreduced salt tomato paste (optional) for a richer sauce
100graw or roasted almonds
100gextra virgin olive oil
1tbspextra virgin olive oil
Salt and pepper to taste
Fresh or dried chilli to taste
Heat 1 Tb oil in fry pan and sauté onions
Using a food processor finely chop garlic and ginger or crush/finely grate. Add to fry pan and sauté for few minutes.
Add chicken to pan and allow to brown slightly for a few minutes while,
Place the almonds in the food processor and mill to form almond meal. Add roughly chopped carrot, zucchini and tomato and mix till it reaches a purée consistency.
Add 100ml olive oil, spices, yoghurt and puree almond/vegetables mix to pan and stir well.
Stir in the diced carrot and zucchini.
Allow to simmer for 8-20 minutes.
Add chilli, salt and pepper to taste
Serve over steamed rice
Posted: 9 May 2018
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- Deb, APD & Director, Kids Dig Food
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