Sunday, 12 July 2009
I won a copy of Jamie Oliver's Ministry Of Food cookbook. It really does have some fantastic recipes in it and they're never difficult because they were designed for those of us who have never really cooked.
I've heard many people say that Jamie Oliver's Chicken Korma recipe is bland and not that great - but after some investigating and reading a few forums I think it's actually his original, fancy recipe that people dislike; because this Ministry of Food Chicken Korma is DELICIOUS. Jared and I have cooked it and recooked it several times and it never lets us down.
800g skinless and boneless chicken thighs
2 medium onions
1 fresh red chili
1 thumb sized piece of fresh root ginger
1 small bunch of fresh coriander
a knob of butter
290g jar of Patak's korma curry paste
1 x 400ml tin of coconut milk
1 x 400g tin chickpeas
2 heaped tablespoons desiccated coconut
sea salt and freshly ground black pepper
500g natural yogurt
Cut the chicken into approximately 3cm pieces. Peel, half and chop your onions. Halved and finely slice the chili. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks. Drain the chickpeas.
Put a large casserole type pan on a high heat and add a couple of glugs of oil. Put the chicken thighs into the pan and brown lightly on all sides for five minutes. Push the chicken to one side of the pan. Stir in the onions, chili, ginger and coriander stalks with the butter. Keep stirring it enough so it doesn't catch and burn but turns lovely golden. Cook for around ten minutes. Add the korma curry paste, coconut milk, the drained chickpeas and dessicated coconut. Half fill the empty tin with water, pour into the pan and stir again. Bring to the boil, then turn the heat down and simmer for 45 mitues with the lid on. Check the curry regularly to make sure it isn't drying out. Add a little extra water if necessary. Remove the lid and cook down at a simmering heat for another 25 mins. Season with Salt and Pepper.
Serve with rice. Add a few spoonfuls of natural yoghurt and scattered coriander leaves. Service with lemon wedges for spooning over.