Jamie Olivers Chicken Korma Food

KORMA

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Cut the chicken, lamb or beef into bite-size chunks.
• Peel (or trim) and roughly chop the alliums.
• Place a pan large enough to hold all the ingredients on a medium heat with the oil.
• Add the alliums, meat, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the meat and alliums are golden and softened, stirring frequently.
• Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
• Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
• Note the liquid level in the pan, then pour in the curry and white sauces and 750ml of water.
• Bring to the boil, then reduce the heat and simmer for 35 minutes.
• Check that the meat is cooked through and tender - if not, add a splash more water and continue cooking until soft.
• Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced - the liquid should return to the same level as in step 8.
• Stir in the yoghurt until just warmed through.
• Season to taste with lemon juice, salt and black pepper.

JAMIE OLIVER'S CHICKEN KORMA

Steps:

• Heat oil, brown chicken thighs for 5 mins Stir in onions, chilli, ginger and coriander stalks with butter Cook gently until evenly golden, about 10mins Add korma paste, coconut milk and half the flaked almonds, drained chickpeas, desiccated coconut Add 1/2 tin of water, bring to the boil, turn down and simmer for 30 mins with the lid on When chicken is cooked taste and season. Serve with a couple of spoonfuls of yoghurt and a sprinkle of almonds

KORMA PASTE (JAMIE OLIVER)

Steps:

• Place a frying pan on medium to high heat and add the cumin and coriander seeds to the dry pan. Lightly toast them for a few minutes until golden brown and fragrant; remove pan from heat.
• Add toasted spices to a mortar and pestle and grind until fine, or put them into a food processor and whiz to a powder.
• Add ground spices to a food processor, if you haven't done so already, with the remaining ingredients and process until you have a smooth paste.