Jamie Oliver’s Chicken Korma

Chicken Korma is one of my all-time favorite dishes. It’s perfectly comforting with its creamy sauce and tender dark-meat chicken. I have tried, many times, to re-create the dish as I’ve had it in Indian restaurants, but to no avail. I’m sad to say that while this dish was delicious, and probably much healthier than the restaurant versions, it still wasn’t “the one”. Try this though – it calls for store-bought curry paste so it’s pretty easy to put together.

Also, it’s illegal to serve any saucy curry without basmati rice, in my opinion. I used a brown basmati, which takes about 45 minutes to cook, so start that after you get all your prep work done.

Jamie Oliver’s Chicken Korma
serves 6-8 / adapted from this recipe

Here’s what I used:

  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed of any visible fat and cut into 1-inch chunks
  • 2 small onions (or 1 large), halved and sliced thinly
  • 2 inch piece of fresh ginger root, peeled and grated on a hand-held or box grater, then minced
  • 15 ounce can of chick peas, drained
  • 2 tablespoons butter
  • 1/2 cup of hot curry paste (I used Patek’s brand)
  • 14 ounce can of light coconut milk
  • 1/2 cup of shredded, non-sweetened coconut
  • 1 cup 0% plain greek yogurt
  • 1/4 cup slivered (or sliced) almonds, toasted
  • 1 bunch fresh cilantro, stems and leaves
  • few sprinks of cayenne pepper
  • vegetable oil
  • kosher salt and fresh black pepper to taste

Here’s what I did:

  1. Clean and stem the cilantro, reserving the leaves for garnish, and chopping the stems very finely to include in the curry.
  2. Put a large cast-iron pan on high heat and add enough oil to just coat the bottom of the pan. Add the chicken (in batches if necessary so that you don’t overcrowd the pan), season with salt and pepper, and cook until nicely browned on all sides, remove from the pan and reserve. Dump out any excess fat and then add the butter, onion, ginger, and cilantro stems to the pan, and cook until golden in color, about 8-10 minutes.
  3. Add the curry paste, coconut milk, chick peas, half of the almonds, shredded coconut and chicken back to the pan. Add about a 1/2 can worth of water to the mix to loosen it a little. Bring to a boil, then lower heat to a simmer, cover and cook, stirring occasionally for about 1/2 hour. Check for seasoning before serving, adding more salt and pepper if needed.
  4. Stir in the greek yogurt and cook together for about 5 minutes at the end. Garnish with cilantro leaves and a few more slivered almonds and eat it!
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