Chicken korma was the only curry I would ever have for a long time when we went out for an Indian meal as a family. Because a) it’s the mildest one you can possibly have, and b) it’s probably the sweetest one too. And in case you hadn’t already guessed, I have a raaather large sweet tooth, and when I was younger, I also didn’t like anything remotely spicy. That’s one thing that’s definitely changed – the sweet tooth not so much. My recent dentist bill is a testament to this…
- 75g yoghurt*
- 400g chicken, diced
- 2 tsp coconut oil*
- 2 medium (+/-160g) onions, roughly sliced
- 3 (9g) garlic cloves, roughly chopped
- 1/4 tsp salt
- 2 tsp ginger paste (or 1 cm grated fresh ginger)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground cardamom
- 1 tbsp coconut flour*
- 1 tbsp chickpea flour*
- 300ml chicken stock
- 2 tsp granulated sweetener*
- 100g coconut yoghurt*
- toasted almonds and fresh coriander, to serve (opt)
- In a bowl, combine the 75g yoghurt and diced chicken, coat, cover with clingfilm and set aside whilst you make the sauce.
- Heat a non stick frying pan to medium-high heat. Add 1 tsp of the coconut oil and add the onions, garlic and salt. If using fresh ginger, add this now too. Fry on low until softened and caramelised – this should take about 10 minutes. Tip: putting a lid on the pan helps this process happen faster. To avoid adding any more oil, add a splash of water, only adding another splash once all of the water has evaporated. Repeat until softened and golden.
- Add the spices and coconut flour and fry until fragrant, taking care not to burn the spices. Add the chicken stock, bring to the boil and reduce down to a simmer. Mix the chickpea flour with a few tsp of cold water into a smooth paste. Add a spoon of the liquid from the curry (this prevents the cold chickpea flour mix from going lumpy on adding it to the hot curry). Add this mix to curry, stirring to prevent lumps forming, continuing to stir until the mixture has thickened.
- Add the sugar or sweetener, season to taste. Turn the heat off, stir in the yoghurt, add garnishes if using and serve with your choice of rice, or this Homemade Pilau Rice
- The yoghurt I used was soya yoghurt to keep it dairy free, but natural yoghurt will work fine.
- I used coconut oil because I like the slight flavour it gives, especially in curry like this, regular rapeseed oil is fine.
- In place of coconut flour, ground almonds or desiccated coconut will work well too.
- The sweetener can be subbed for 1 tbsp caster sugar, or intense sweetener drops – coconut flavour ones work really well here.
- In place of chickpea flour, plain flour is fine or use cornflour to keep it gluten free if necessary
- For the coconut yoghurt, soya yoghurt or natural yoghurt will work well for a lighter/lower fat alternative, although you will miss the coconut flavour. Particularly if opting for 0% yoghurt, stir it in right before serving and when the heat is off to prevent curdling. Coconut milk and coconut cream would be perfect alternatives too.