
This is such a yummy family friendly curry to keep you warm and oh so satisfied.
- 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.