Chicken korma

Serves: 4

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 1 teaspoon(s) coriander seeds
• 1 teaspoon(s) cumin seeds
• 1 tablespoon(s) vegetable oil
• 6  cardamom pods
• 1 teaspoon(s) mustard seeds
• 1  onion, finely chopped
• 5cm/2in piece fresh ginger, peeled and finely chopped
• 2 clove(s) garlic, finely chopped
• 1-2 green chillies, de-seeded and finely chopped
• 1 handful curry leaves
• 1 teaspoon(s) turmeric
• 1 teaspoon(s) cinnamon
• 4  chicken breasts, skinned and cubed
• 400 ml can coconut milk
• Half  120g pack creamed coconut, chopped finely
• 3  courgettes, sliced (optional)
• lemon wedges to serve

Method

1. Grind: In a pestle and mortar, grind together coriander seeds and cumin seeds, or bash them with the back of a rolling pin.
2. Heat: In a large, heavy-based pan, heat oil and add cardamon pods and mustard seeds, cook till they pop then add crushed spices. Cook for 2 mins then add onion and ginger and cook for a further 2 mins. Throw in garlic and chilli, curry leaves, turmeric and cinnamon, stir and cook for 2 mins. Add chicken and brown on all sides. Remove chicken and put to one side.
3. Simmer: Add coconut milk and ½ can water. Bring to the boil then simmer, add creamed coconut and stir. Return chicken to pan, with courgettes, and simmer for 10-15 mins. Leave to stand till needed, then gently reheat to serve. Garnish with creamed coconut shavings.

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