Tomato and Chicken Korma Curry

This Tomato and Chicken Korma Curry is very easy to prepare and not overwhelming at all. The great thing about this recipe is the ways in which it can be cooked. Personally I do the whole thing in a large frying pan with a lid. However, you can also put it in a casserole dish in the oven, use a pressure cooker, or even a slow cooker which is handy for those that work. A great main meal and something different for the whole family to try. Enjoy!

Serves 4

Ingredients

390 g (1 1/2 cups) Greek style natural yogurt

140 g (1/2 cup) korma curry paste

8 (2.2 kg approx.) large chicken thighs, trim fat

1 tb vegetable oil

2 brown onions, halved, thinly sliced

2 large ripe tomatoes, coarsely chopped

100 g baby spinach leaves

1/2 cup fresh coriander leaves

Steamed rice to serve

Pappadums to serve

Method

• Combine the yoghurt and curry paste in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap and place the bowl in the fridge for 30 minutes to marinate.

• Heat the oil in a stockpot, heatproof casserole dish or frying pan over medium-high heat. Add the onions and cook, stirring for 5 minutes or until golden.

• Add the marinated chicken and stir to combine. Reduce heat to low. Simmer, covered, turning the chicken occasionally for 30 minutes. Don’t let the sauce boil, or the curry will curdle. Stir in the tomato. Cook uncovered, stirring occasionally for 30 minutes or until the chicken is tender and sauce thickens. Add spinach and cook stirring for 1-2 minutes or until just wilted.

• Place the chicken curry in a large serving bowl and top with coriander leaves. Serve with the steamed rice and pappadums.

Slow Cooker Method

Carry out steps 1 and 2 using a large frying pan in step 2

In step 3 place the chicken mixture, onion, tomato and spinach in the slow cooker.

Cook covered, on low for 6 hours or until the chicken is tender.

Continue on from step 4 and serve.

Casserole Dish Method

At the end of step 1, preheat oven to 160 C.

Carry out step 2 in a flame proof casserole dish or large frying pan.

In step 3 place the chicken mixture and onion in the casserole dish and bake uncovered in the oven for 1 hour or until the chicken is tender.

Add the tomato and spinach and stir vigorously until the spinach wilts.

Continue from step 4 and serve.

Pressure Cooker Method

Carryout steps 1 and 2, using a large frying pan in step 2.

In step 3 place the chicken mixture and onion in pressure cooker. Seal and place over a high heat until steam begins to escape at a constant rate and there is a regular hissing sound. Reduce heat to low.

Cook for 15 minutes.

Release the steam following the manufacturer’s instructions (be very careful).

Add the tomato and spincach and stir until spinach wilts.

Continue on from step 4 and serve.

Hints

See the above instructions for alternative cooking instructions.

Great for leftovers.

Place serves in plastic containers and freeze.

Suits freezing but no longer than 3 months.

Source

Taste.com.au

March 22, 2009