Korma-spiced Indian curry with roast chicken and chunky vegetables

Korma-spiced Indian curry with roast chicken and chunky vegetables

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 10 minutes
  • 20 minutes
  • Woolworths Longmarket Chardonnay-Viognier 2007 (Spier)
  • Buy Ingredients Here


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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