Chicken thighs and chickpeas cooked in a rich and creamy korma sauce served up with rice, a drizzle of yoghurt and an easy, no-blitz, chunky chutney. This chicken chickpea korma is elite.
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Serves
4
Skinless Chicken Thigh
Coriander
Korma Curry Paste
Onion
Drained Cooked Chickpeas
Water
Cumin Seeds
Peanut
Garlic Clove
Lemon
Olive Oil
Greek Yoghurt
Salt
Black Pepper
Serves
4
Skinless Chicken Thigh
Coriander
Korma Curry Paste
Onion
Drained Cooked Chickpeas
Water
Cumin Seeds
Peanut
Garlic Clove
Lemon
Olive Oil
Greek Yoghurt
Salt
Black Pepper
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Step 1.
Dice the chicken into pieces and finely chop the coriander stalks. Add to a bowl with the korma pots, coriander stalks and a big pinch of salt, then cover and marinade for at least 4 hours but preferably overnight.
Step 2.
Finely slice the onion. Heat oil in a pot and fry the onion over a medium heat until translucent, around 7 mins. Add the chicken and fry for 5 mins, then add in the water and drained chickpeas. Cover with a lid and cook for 15 mins until the chicken is cooked through.
Step 3.
Toast the cumin seeds in a small pan over a low heat until fragrant and roughly chop the peanuts and finely chop most of the coriander. Add cumin seeds, peanuts and coriander to a bowl along with the zest and juice of a lemon, grated garlic and olive oil. Taste and adjust seasoning with salt and pepper.
Step 4.
Back to the curry – stir in the yoghurt and the remainder of the fresh coriander. Taste and adjust seasoning if necessary, then plate up and drizzle with the chunky peanut chutney.
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