SIRT- Chicken Korma Curry
Serves 4
Recipe credit:
The chicken thighs in this recipe could be subbed with chicken breasts. Simply just reduce the cooking time as you don’t want the breasts to dry out to much. And if you love chilli as much as we do, add 1 birds eye chilli for a kick!
Ingredients:
350 mls chicken stock
30g medjool dates
2 cinnamon sticks
4-5 cardamom pods, slightly split
250mls coconut milk, I tend to also use half coconut cream
8 chicken thighs
1/2 tsp ground turmeric
200g buckwheat
150ml greek yoghurt
50g walnuts
1 TBS chopped coriander
Curry Paste:
1 large red onion, quartered
3 garlic cloves
2 cm piece of fresh ginger
1 TBS mild curry powder ( I use keens)
1 tsp ground cumin
1 tsp ground turmeric (optional)
1 TBS coconut oil
Top tip for this recipe, (or any recipe really,) is to have all of your ingredients out measured and ready to go, then the whole process will take no time at all.
Method:
In a non stick pan over medium heat start to caramelise your chicken thighs with a little olive oil, cook through until about 80%.
Then, place all the ingredients for your curry paste into a Nutri bullet or food processor and blitz all together until you have a nice smoothpaste.
Add the paste to the chicken thighs, and cook for 1-2 minutes.
Then add the stock, date, cinnamon, cardamom pods and coconut milk/cream.
Bring to the boil, then reduce heat to a simmer and leave for around 30-45 mins until chicken is cooked through.
Meanwhile cook your buckwheat as per packet instructions and add your 1/2 tsp of turmeric. (optional)
Once chicken is done, stir in the yoghurt and walnuts and cook for a few more minutes on low heat. Add your coriander and serve with turmeric buckwheat.
Hope you enjoy!