Tag: Dinner

Chicken Korma

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Curry is something that I really miss. I haven’t been able to tolerate onions or garlic for over a year now, so making one that’s flavourful enough has been difficult.

Now that I’m eating a low histamine diet, it’s even more challenging, because even some herbs and spices are out of the mix. I decided to have a go at a chicken korma. It’s based on the Hairy Bikers recipe, as it’s one of the rare ones I found that doens’t use almonds, which I can’t have. Here’s a link to the original: http://www.hairybikers.com/recipes/view/chicken-korma

With the limited spices and no onion or garlic, it’s all about imparting flavour at every stage. Cardamom is one of my favourite spices, so that’s why it goes in the marinade, but I suppose you could try out another spice if you wanted to.

Ingredients

(serves four)

Bowl of chicken korma with dessicated coconut, and cauliflower.
  • 4 chicken breasts
  • 25g dairy free yoghurt (I use coconut)
  • 1tsp flavourless oil
  • 2 heaped tsps ginger (I use ginger from a jar)
  • 1 tsp ground cardamom, divided
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 bay leaf
  • 1/4 tsp paprika
  • 1 tbsp plain flour
  • small pinch of saffron (optional)
  • 2 tsp caster sugar
  • 250ml coconut milk
  • 100ml chicken stock, separated
  • 3 tbsp oat cream
  • dessicated coconut (optional)

Method
  1. Cut up the chicken into bite-sized pieces.
  2. Place the chicken and the yogurt in a bowl with a smidge of the cardamom, and some salt and pepper.
  3. Set aside for at least 30 minutes, or up to 6 hours. Refrigerate if you’re leaving it a while.
  4. In a large frying pan, heat up the oil on a medium heat.
  5. Add the ginger to the pan, then add the spices: cardamom, coriander, turmeric, bay leaf and paprika and cook for about a minute to toast the spices.
  6. Add flour, sugar and saffron, and stir together.
  7. Slowly add the coconut milk and half the chicken stock.
  8. Bring to a simmer and cover for 10 minutes.
  9. Take out the bay leaf, and add the chicken pieces one by one, shaking off the yogurt as you go.
  10. Add oat cream and the rest of the stock.
  11. Simmer for 10 minutes.
  12. If the sauce is a little thin, you can remove the chicken into a bowl and reduce the sauce until it’s the desired thickness.
Tips
  • I like to serve it with basmati rice and a vegetable, like cauliflower.
  • I use heaping measures of the spices (except paprika).
  • The saffron is optional- I found some in the back of the cupboard so decided to use it up.
  • If you’re using fresh ginger, put it in the pan before the spices and cook it until soft. Add a splash of water if it starts to catch.