This mild curry from Northern India is a great way to use up leftover turkey, but works equally well with chicken or pork. Sweet spices and a creamy texture make it more appealing to children than you might expect. This is made doubly easy by using a ready-made spice paste, which are generally of excellent quality these days and available in most supermarkets.
Ingredients
- 4 chicken breasts, cut into thirds
- 400 g natural Greek yogurt
- 150 g Korma paste
- 2 onions, thinly sliced
- 1 tsp sugar
- 1 tbsp olive oil
- 1 tbsp fresh coriander leaves to garnish
Method
- Whisk together the korma paste and the yogurt, add the chicken and marinade for 30 minutes
- Saute the onions until soft and golden, add the chicken together with the marinade and the sugar, and simmer gently for 25-30 mins or until the chicken is tender
- Check for seasoning, stir in the coriander and serve with basmati rice, Naan breads and cucumber raita
To make the cucumber raita
- 1/2 cucumber, peeled and finely chopped
- 2 cloves garlic, crushed
- ½ tsp ground cumin
- 1 small pot Greek yogurt
- 1 tbsp fresh mint leaves, chopped
1. Combine all the ingredients together, cover and chill for at least 30-minutes before serving to let the flavours develop
Bounty
Bounty
