Creamy dairy-free Chicken Korma

Chicken Korma is typical comfort food and tis the season for it. Everyone seems to be getting sick and when we get ill, our body needs more protein to repair itself as well as lots of antioxidants and vitamins!

This gloriously smooth and creamy sauce with tender pieces of chicken is easy to eat and digest and packed full of bug-fighting herbs and spices! It is also an easy-to-make recipe that will keep your whole family happy. I recently cooked this for my 3yo and her 5yo friend with clean plates all round!

This recipe is naturally mild, but bursting with aromatic spices – just add in extra chilli (or seeds) if you like it a little hotter! We had ours with home-made oven chips, rice and a big side of green veg.

Enjoy!x

Creamy dairy-free Chicken Korma

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Radianthealthnt

Serves: 4

Ingredients

• 3 butcher's chicken breast (or 4 supermarket breasts)
• 2 brown onions, finely chopped
• 5 garlic cloves, crushed
• 1 red chilli, deseeded and finely chopped
• Thumb size piece of ginger, finely grated
• 1 tsp ground cardamom
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tablespoon garam masala powder
• 1 tbsp honey
• 1 teaspoon of bouillion stock powder in 120ml hot water
• 1 tin of coconut milk (I prefer Pride as it has a higher coconut content than the mainstream brands)
• 1 sachet of coconut cream, soaked in hot water to soften the packet
• 1 tablespoon cornstarch
• Optional (strands of saffron soaked in a little hot water)
• Fruit optional (raisins, banana for extra texture and flavour)
• Rice or home-made chips to serve and a green salad or vegetables

Instructions

1. Place the onions in a little olive oil and sweat out over a medium heat, being careful not to burn for 10 minutes, add in the grated ginger, chilli and crushed garlic for a few minutes more until aromatic
2. Add your coriander, cardamom, cumin, turmeric and garam masala to the onion and mix well to combine
3. Add the honey, coconut milk and softened coconut cream and 120ml of veg stock and saffron if using: mix to combine the flavours
4. Mix in the cornstarch and simmer over a medium heat for 5-10 minutes until thickened
5. Take the sauce off the heat and blend until smooth in your food processor
6. Drain the sauce from the food processor into the pan using a sieve to remove any bits and return the smooth sauce to the pan
7. You can now freeze the sauce until needed or add chicken breast chunks and cook over a medium heat for 5-10 minutes until hot all the way through

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