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Chicken korma cob loaf recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Transform your beloved chicken curry into a crowd-pleasing Aussie party dish with our chicken korma cob loaf dip.
Ingredients:
  • 36.80 gm vegetable oil
  • 1 brown onion, chopped
  • 3 tsp garam masala
  • 7.50 gm ground cumin
  • 2 tsp ground coriander
  • 5.00 gm smoked paprika
  • 1 tsp dried chilli flakes
  • 1/2 tsp ground turmeric
  • 20.00 ml grated fresh ginger
  • 600g chicken thigh fillets, cut into 2cm pieces
  • 69.38 gm tomato paste
  • 255.00 gm Chicken Style Liquid Stock
  • 400ml can coconut cream
  • 10.00 gm cornflour
  • 1 cob loaf
  • Olive oil spray
  • Plain Greek-style yoghurt, to serve
  • Fresh coriander sprigs, to serve
  • Mini pappadums, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil until shimmering. Cook onion, stirring occasionally, until softened, about 5 minutes. Stir in spices and cook for 1 minute until fragrant. Add ginger and garlic and cook for another 30 seconds.
  • Combine chicken and tomato paste in the pan, stirring to mix. Gradually pour in stock. Season with salt and pepper, then bring to a boil. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  • Preheat your oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Trim the top of the cob by 4cm. Carefully hollow out the center of the cob, leaving a 1cm edge. Cut the removed bread and top of the cob into large cubes. Arrange the cob and cubes on the tray and generously spray with oil.
  • Bake until bread is golden, about 20 minutes.
  • While the curry simmers, gently incorporate the coconut cream. Let it cook for 10 minutes or until the chicken is fully cooked. Mix cornflour with 1 1/2 tablespoons of water until it forms a smooth paste. Stir the paste into the curry and simmer for 5 minutes until the sauce thickens. Allow it to cool slightly for 10 minutes. Fill the cob loaf with the curry, top with a dollop of yogurt, and a sprinkle of fresh coriander. Serve with pappadums and bread cubes.

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