Chicken Chickpea And Butternut Korma Food

CHICKEN, CHICKPEA AND BUTTERNUT KORMA

Steps:

• Chop 250g Onion and 350g Butternut Squash into 1cm cubes and add to a deep wide pan on a medium heat with 2 tbsp Veg Oil and 1 tbsp Sea Salt Flakes.
• Fry gently for 5 to 10 minutes until the onion has softened and the butternut is little golden.
• Meanwhile, cube 750g Chicken Breast into 2-3 cm chunky pieces and add to the veg once its ready.
• Fry gently for another 5 minutes.
• Add a 70g Korma Paste and continue to fry for another couple of minutes. The spices need to cook out a little before the liquid is added.
• Add 400ml Light Coconut Milk, 240g Tinned Chickpeas and 400ml Water to the pan. Bring to a simmer and leave for 10 to 20 minutes. You may want to stir occasionally to make sure nothing is sticking.
• In the meantime, mix 3 tbsp Cornflour with a little water to make a slurry.
• Once the butternut squash cubes are tender and the chicken is firm, add the cornflour slurry to the sauce. Continue to stir until the sauce has thickened a little. (If you want to add ground almonds, add them at this stage).
• And serve!

BUTTERNUT AND CHICKPEA KORMA

Steps:

• Korma sauceHeat the olive oil and butter in a medium-size saucepan over medium-high heat. When the butter foams, add the onion and cook for 5-8 minutes, stirring often, until the onion softens and is golden. Add the ginger, garlic and spices and cook for 2-3 minutes or until fragrant. Take care not to let the garlic burn. Add the honey, maple syrup or sugar, coconut milk and ground almonds, stir well and bring to a simmer.Remove from the heat and take out the cinnamon stick and cardamom pods. Put the mixture in a blender and allow to cool for a few minutes before blending until smooth. Return to the pan.Vegetable mixAdd the butternut or pumpkin and chickpeas to the sauce, then leave to simmer with the lid off for 15-20 minutes or until the butternut is tender. Once the butternut is cooked and the sauce has thickened, stir in the spinach or peas and season with salt and pepper. Add extra honey, maple syrup or sugar or a squeeze of lemon juice if using.To serve Prepare the rice according to the packet instructions then spoon into warmed bowls. Add the curry topped with fresh coriander and rotis on the side.

FRAGRANT CHICKEN CURRY WITH CHICK PEAS

Steps:

• Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
• Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
• Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

CHICKEN AND BUTTERNUT SQUASH CURRY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
• Roast in the preheated oven until tender, 20 to 25 minutes.
• Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
• While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.

BUTTERNUT KORMA WITH MINI NAANS

Steps:

• Heat the oven to 180C/200C fan/gas 4. Toss the butternut squash in the oil and roast for 30 mins until the cubes are browned at the edges.
• Put the onion, garlic and ginger in a food processor and blitz to a paste. Tip into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add the korma paste and cook for a further 2 mins until aromatic. Add the almonds and stock and bring to a simmer.
• Add the roasted squash and simmer for 10 mins, then stir in the cream and some seasoning. Scatter over the flaked almonds and serve with rice and mini naans.

BUTTERNUT AND CHICKPEA KORMA

Steps:

• 1. Add the olive oil and butter to a medium-sized saucepan over medium-high heat. When the butter starts to foam, add the onions and cook for 5-8 minutes, stirring often, until the onions have softened and are golden. Add the fresh ginger and garlic with all of the spices and cook for 2-3 minutes or until fragrant. Take care not to let the garlic burn. 2. Add the sugar, coconut milk and ground nuts, stir well and bring to a simmer. 3. Remove from the heat, transfer the mixture to a blender (remove the cinnamon stick and cardamom pods first) and allow to cool for a few minutes before blending until smooth and then return to the pan. 4. Make the rice and set aside. 5. Add in the butternut and chickpeas, leave to simmer with the lid off until the butternut is tender, 15-20 minutes. 6. Once the butternut is cooked through and the sauce has thickened, stir through the chickpeas and spinach/peas if adding, adjust the seasoning and add in extra sweetener or a squeeze of lemon juice if necessary. Serve the curry and cauli rice in warmed bowls topped with fresh coriander and the chapatis on the side. Notes You could also add in 300g firm tofu, cut into cubes and fried until golden and then stirred through just before serving. A tip with fried tofu is to make sure drain any excess liquid before frying, to do this, lay the tofu on a double layer of kitchen paper set on a plate, top with another double layer of paper and then something heavy like a cast-iron pan. Leave to stand for 10-15 mintues to drain before cutting into slices or cubes and frying in a little oil until golden on all sides. Photo Credit Henk Hattingh

CHICKEN KORMA

Steps:

• Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
• Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
• Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
• Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
• Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

CHICKEN KORMA WITH CHICKPEAS

Steps:

• Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
• Take out of pan. Repeat with remaining chicken.
• Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
• Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
• Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
• Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish bread.