Fruity Chicken [Korma Style]
A delicious chicken dish korma style: with ground almonds, coconut milk, chilli, raisins and bananas.
Ingredients
- 1 onion roughly chopped,
- 0.5-1 red chilli deseeded and roughly chopped,
- 2 cloves garlic crushed,
- 2 tbsp mild curry powder
- 1 tsp turmeric
- 3 cm ginger peeled and roughly chopped,
- 2 tbsp olive oil
- 500 g chicken thighs skinless and boneless, cut into 2-3 cm pieces,
- 1 cinnamon stick
- 400 ml coconut milk
- 150 ml stock (chicken or vegetable)
- 150 g raisins
- 50 g ground almonds
- 2 bananas small and not overripe, peeled and cut into half-slices
- fresh parsley chopped
Instructions
- Put the onion, chilli, garlic, curry, turmeric and ginger into a food processor or blender and whizz everything together until you get a paste. You may have to add 1 tbsp of olive oil if the paste is too difficult to whizz.
- In a heavy pan, heat up the olive oil, add the paste and fry it stirring for 1 minute.
- Add the chicken pieces and fry them for 5 minutes on medium heat, stirring often to coat in the paste and prevent from burning.
- Add the cinnamon stick, coconut milk and stock, bring everything to boil and cook for approx. 20 minutes.
- Stir in the raisins and almonds, check the seasoning and add bananas.
- Serve with rice sprinkled with chopped parsley.
Nutrition
Serving: 1portionCalories: 799kcalCarbohydrates: 56gProtein: 28gFat: 56gSaturated Fat: 26gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 123mgSodium: 274mgPotassium: 1128mgFiber: 8gSugar: 10gVitamin A: 302IUVitamin C: 19mgCalcium: 102mgIron: 7mg
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