Name: Chicken korma with greens
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 1
Cuisine: indian
Ingredients: 1/2 medium brown onion, coarsely chopped; 62.50 ml Unsalted Cashews, finely ground; 2 cloves garlic; 20g ginger; 1 birds eye chilli, chopped; 4.80 gm fine sea salt; 2 tsp ground coriander; 5.00 gm ground cumin; 5.00 gm mild paprika; 1/2 tsp cayenne pepper; 1/2 tsp ground cardamom; 1/2 tsp fennel seeds, ground; 600g Chicken Thighs, fat removed, cut into 4cm pieces; 18.40 gm canola oil; 400g can Italian Diced Tomatoes, crushed using a fork; 40.40 gm Double Cream; 40.00 ml full fat natural yoghurt; 100g fresh baby spinach; 10 fresh coriander sprigs; 125.00 ml tightly packed fresh coriander leaves; 125.00 ml tightly packed fresh mint leaves; 52.50 gm fresh lemon juice; 40.00 ml roasted unsalted peanuts; 1 long green chilli, seeded, sliced; 2 tsp finely grated peeled fresh ginger

Chicken korma with greens

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Prep Time:
25 minutes

Cook Time:
40 minutes

Total Time:
65 minutes

Try Curtis Stone's comforting chicken curry with zesty chili-mint chutney for a cozy night in.

Ingredients:

1/2 medium brown onion, coarsely chopped
62.50 ml Unsalted Cashews, finely ground
2 cloves garlic
20g ginger
1 birds eye chilli, chopped
4.80 gm fine sea salt
2 tsp ground coriander
5.00 gm ground cumin
5.00 gm mild paprika
1/2 tsp cayenne pepper
1/2 tsp ground cardamom
1/2 tsp fennel seeds, ground
600g Chicken Thighs, fat removed, cut into 4cm pieces
18.40 gm canola oil
400g can Italian Diced Tomatoes, crushed using a fork
40.40 gm Double Cream
40.00 ml full fat natural yoghurt
100g fresh baby spinach
10 fresh coriander sprigs
125.00 ml tightly packed fresh coriander leaves
125.00 ml tightly packed fresh mint leaves
52.50 gm fresh lemon juice
40.00 ml roasted unsalted peanuts
1 long green chilli, seeded, sliced
2 tsp finely grated peeled fresh ginger

Instructions:

Combine the onion, cashews, garlic, ginger, chilli, and dry spices in a food processor until well blended. Then, transfer the aromatic mixture to a medium bowl and mix in the chicken, ensuring it's evenly coated with the flavorful blend.
In a large heavy pot, heat canola oil over medium heat and add the chicken-spice mixture. Cook for about 8 minutes, stirring often to prevent sticking, until chicken is cooked and starting to brown. Stir in tomatoes and 1/2 cup water, cover, and simmer for 30 minutes until thickened.
Prepare the chutney by blending coriander, mint, lemon juice, peanuts, chilli, ginger, and 2 1/2 tablespoons of water in a food processor until smooth. Season with around 1/2 teaspoon of salt.
Blend the cream with the chicken and let it simmer uncovered for approximately 2 minutes. Once done, take it off the heat and mix in the yogurt and spinach.
Top with fragrant fresh coriander and serve promptly with the zesty chutney.

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