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Chicken recipes

Korma-spiced Indian curry with roast chicken and chunky vegetables

20 minutes

Korma-spiced Indian curry with roast chicken and chunky vegetables

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

620 g ready-to-roast vegetables (leek and mushrooms)
2 T olive oil
1 T canola oil
1 x 5 g korma spice kit or
2 T korma paste
1 cup organic chicken stock
1 x 400 ml can coconut milk
150 g organic unrefined
brown sugar
2 fresh green chillies, finely chopped
100 g fresh dates, pitted
1 whole roast chicken, shredded
fluffy rice, for serving
1 T fresh coriander, roughly chopped
sea salt and freshly ground
black pepper

Method

Preheat the oven to 180°C.

Toss the vegetables in the olive oil until coated then roast for 20 minutes.

Heat the canola oil in a saucepan with the korma spices or paste.

Add the chicken stock and simmer for 5 minutes.

Mix in the coconut milk, brown sugar and chilli.

Smash the dates in a pestle and mortar then add to the curry.

Simmer for 10 minutes then add the shredded chicken and roasted vegetables to warm through.

Serve steaming hot in deep bowls with fluffy rice and chopped fresh coriander. Season to taste.

Per serving: 5001kJ, 81.9g protein, 70g fat, 53.8g carbs

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Baked chicken with mushroom and white wine

Honey sesame chicken noodles

Chicken breast with a cream and port sauce

Good old fashioned chicken soup

Seared chicken paella

Grilled chicken, pancetta and dried apricot skewer

Roast Moroccan-rubbed chicken thighs and sweet peppers

Crisp chicken breasts with oak-smoked salt, pan-fried garlic, sunflower sprouts and baby radish

Coconut chicken and spinach curry

Grilled chicken thighs with spinach pasta

Chicken sausage and swiss chard pie with tomato chutney

Korma-spiced Indian curry with roast chicken and chunky vegetables

Korma-spiced Indian curry with roast chicken and chunky vegetables

Ingredients

Method