Creamy dairy-free Chicken Korma
 
Prep time
Cook time
Total time
 
Author:
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
Recipe by at https://www.radianthealthnutrition.co.uk/creamy-dairy-free-chicken-korma/