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The Philips Chef

Creamy chicken korma with coconut rice

Creamy chicken korma with coconut rice

Servings 6 persons, Preparation time 15 minutes, Cooking time: 95 minutes

Ingredients

  • 1 small handful of flaked almonds
  • 3 tablespoons of vegetable oil
  • 2 medium onions, peeled and finely sliced
  • 1 fresh green chilli, deseeded and finely sliced
  • 1 small piece of fresh ginger, peeled and finely chopped
  • 1 small bunch of fresh coriander, leaves picked and stalks finely chopped
  • 90g korma or other mild curry paste
  • 800 grams of free-range skinless boneless chicken thighs, cut into 3cm chunks
  • 1 x 400g tin chickpeas, drained
  • 1 x 400ml tin low-fat coconut milk
  • 2 tablespoons of desiccated coconut
  • 200 grams of fresh baby spinach
  • sea salt and freshly ground black pepper
  • 6 tablespoons fat-free natural yoghurt
  • 1 lemon
  • For the rice: 300 grams of basmati rice
  • For the rice: 2 tablespoons of coarsely grated creamed coconut

Directions

  • Make sure the stirrer attachment is in place in the pan, then set the temperature to 175°C. Once the pan has heated up, add the almonds and set the timer for 8 minutes, to cook until lightly golden. Once done, tip into a bowl and put aside.
  • Add 2 tablespoons of vegetable oil, the onion, chilli, ginger, coriander stalks and korma paste to the pan and set the timer for 20 minutes, so the onions go soft and sticky.
  • Add the remaining oil and the chicken, and set the timer for a further 20 minutes, so the chicken turns golden. When the time’s up, add the chickpeas, coconut milk, half the flaked almonds, the desiccated coconut and a splash of water. Bring to the boil then reduce the temperature to 110°C and set the timer for 40 minutes.
  • When there’s about 10 minutes to go, cook the rice in a pan of boiling salted water according to packet instructions. Drain in a colander and leave to steam dry before scattering over the coconut.
  • Add the spinach to the curry and set the timer for a final 5 minutes, so it wilts. Turn the HomeCooker off and season the curry to taste. Serve scattered with the remaining almonds and coriander leaves, with a dollop of yoghurt and lemon wedges on the side for squeezing over, plus all your usual accompaniments such as poppadoms, chutneys and pickles.
Creamy chicken korma with coconut rice