• Serves 4
• Prep time 15-20min
• Marinate for 4+ hours and cook for 2 hours

What you will need:

Home made Korma curry paste (so easy)

• 1 tbs cumin powder
• 1 tbs garam masala
• 2 tsp tumeric (ground)
• 2 tsp sweet paprika 
• 2 tsp ground coriander
• 1/3 cup of Cashews (raw)
• 1/4 cup tomato puree
• 2 garlic cloves (crushed)
• 2 tbsp desiccated coconut
• 1/4 cup chopped fresh coriander
• 1/4 cup coconut oil

Curry:

• 500g organic chicken breast, diced
• 1/4 cup natural yoghurt
• 2 tsp lemon juice
• 1 onion, diced,
• 2 cloves of garlic, minced
• 1 tbsp ginger, minced
• 1/2 tsp cardamon
• 350g butternut pumpkin
• 1 large Zucchini, cut into pieces
• 1 large carrot, cut into pieces
• 600ml coconut cream (can add extra if it needs it)
• salt
• 1 tablespoon coconut oil

What to do:

• Put all ingredients for curry paste (except oil) in a high speed blender until chopped
• Add oil and blend well. Until forms a smooth paste.
• Marinate chicken in half of the curry paste for 2 hours plus
• Heat coconut oil over medium heat
• Add onion and garlic and fry for 2 minutes until soft
• Add chicken and cook for a few minutes until sealed.
• Reduce heat, add coconut cream, cardamon, 1/2 curry paste. Simmer.
• Cook on low for 1.5 hours, stirring often.
• Add pumpkin, zucchini and carrot and cook for another 20 minute or until tender.
• Serve with basmati rice OR cauliflower rice and fresh coriander
• Optional: Throw some mango chutney, natural yoghurt and Lentil chips (pretty much baby papadum’s) on the table as yummy additions for those who want it.