A healthy hearty authentic Chicken Korma served on a bed of the superfood
quinoa. This dish is packed full of spice, flavour and offers great nutritional
values. Some of the benefits from this dish are the healing properties from
fresh ginger and turmeric powder which help aid digestive issues, boost the
immune system and relieve inflammation within the body.
Serves 5
2 organic free range chicken breast and 2 thighs cut into bite size pieces
600g of organic pumpkin
3 Tbsp olive oil
7 green cardamon pods
2 bay leaves
1 tsp cinnamon
4 whole cloves
2 medium white onions diced
2” ginger finely sliced
6 garlic cloves roughly chopped
2 tsp turmeric powder
1 tsp sweet paprika
1 tsp chilli powder
2 cups yoghurt 2 cups chicken stock or bone broth (made from the bones of the chicken)
400 g cashew nuts (soaked in water)
juice of lemons 2-3
1 Tbsp. organic honey
sea salt to taste
2 1/2 cups of Quinoa
6 cups water (to cook Quinoa)
To serve:
1 cup fresh coriander – roughly
chopped
roughly chopped toasted cashews
Method:
Soak cashews (30mins).
Mix the yoghurt with the chilli powder, paprika and turmeric in a bowl and set aside.(covered in fridge).
Add finely sliced fresh ginger and garlic in to a mortar and pestle
and mix to a smooth paste with a splash of
water. Set aside.
Drain cashews. Using a stick blender and jug
blend soaked cashews with 100mls water
into a paste and set aside.
Prepare pumpkin by cutting it into cubes (remove skin if necessary), dice onion. cut chicken into bite size pieces.
In a non-stick saucepan heat the oil over a medium heat. Add the
whole spices and fry for 30 seconds.
Followed by the chopped onions; stirring well and continuing to fry for 5 minutes.
As they begin to change colour and brown add the pumpkin, chicken along with the ginger and garlic paste and fry for 5 minutes. Stir well making sure to seal the chicken pieces.
Add the yoghurt spice mix and stir well coating the chicken pieces and continue to fry for 2-3 minutes. Add chicken stock or water,lemon and honey. Season to taste and simmer
over a low heat for 20 minutes with the lid on. Make sure to stir through the cooking process, add additional water or chicken stock if required.
Whilst curry is cooking put quinoa in a pot and add water bring to the boil and simmer with lid. (estimated cooking time 20 minutes).
Now add the cashews nut paste to curry and
simmer for a further 5 minutes over a low
heat stirring continuously.
Serve curry on top of quinoa in bowls,
garnish with fresh coriander and cashew
nuts. Enjoy xx
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