Korma Curry
700g
615
CO2
27%
kcal
27%
Protein
46%
Fat
Carbs
Climate Kitchen Hacks: We switch the cream for coconut yogurt plus a tablespoon of rich cashew butter to lower the carbon footprint and fat whilst maintaining the silky, rich korma sauce - a sauce traditionally made with ground nuts. The same serving size has a 10% lower carbon footprint, 10% fewer calories, and 35% less fat than cream-based chicken korma.
Korma was originally considered a showy banquet dish that used expensive flavorings like saffron, cardamon, and nutmeg. It was a firm favorite of the fifth Mughal emperor who was known as the king of the world. With tangy chicken, vibrant ginger and silky-smooth sauce, we think our korma is certainly fit for a king.
Ingredients:
1 onion (1 cup, 240g), finely chopped
1 tbsp of fresh ginger, finely chopped or grated
2 cloves of garlic, minced/crushed
2 tsp of ground cumin
2 tsp of ground coriander
1 tsp of ground turmeric
1/2 tsp of ground cinnamon
1/2 tsp of ground cardamon
Salt and pepper, to taste
1 lb (450g) of boneless chicken breast, cut into 1-inch (2.5cm) cubes
1 cup (240ml) of coconut yogurt
1 tbsp of smooth cashew butter (fairtrade certified)
1 cup (240ml) of chicken stock/broth
1 1/2 cups (250g) rice, dry
1/4 cup of chopped fresh cilantro/coriander
Flaked almonds, toasted in a dry pan for a few minutes, to serve (optional)
Serves: 4
Prep Time: 20 mins
Cooking Time: 40 mins
Instructions:
Assemble, measure, and prepare the ingredients.
Heat the oil in a large skillet or saucepan over a medium heat. Add the onion and cook until softened, about 2-3 minutes, add the ginger and fry for a further 1-2 minutes. Finally, add the garlic and fry for 30 seconds until fragrant.
Next, stir in the cumin, coriander, turmeric, cinnamon, cardamom, and a pinch of salt & pepper. Cook for 1-2 minutes or until fragrant.
Add the chicken and fry for about 4-5 minutes until browned on all sides (spray a little more oil if required to keep it sizzling nicely).
Stir in the coconut yogurt (retain a little for serving), cashew butter, and half the stock (1/2 cup). Bring the mixture to a simmer.
Reduce the heat to low, cover and simmer for 25 minutes, until the chicken is tender.
Whilst the curry simmers, cook rice according to package instructions.
Once the curry is cooked through, taste and season with salt and pepper, and add extra stock until the desired curry consistency is reached.
Finally, stir through half the cilantro, and serve over the rice. Garnish the curry with the remaining cilantro/coriander, extra yogurt, and flaked almonds (optional)
Enjoy your creamy korma - fit for the king of the world.
