Coconut Chicken Korma Curry
I love experimenting with foods of all types. I also love adapting recipes that are usually cooked on the stove top or in other ways to be done in the Combi-Steam. I am continually blown away by the results that can be achieved by cooking in this amazing appliance and working out new ways to do some old favourites. The best bit is that in adapting recipes to become Combi-Steam wonders, I also reduce a lot of washing up and time spent standing at the stove stirring and staring. Here is an example of one of those adaptations. It's a gorgeous mild (actually it's below mild…there is no heat in this whatsoever, just lots of gorgeous flavour!) curry using a good old chicken breast but you could use thigh if preferred. It can be done in one dish and is great to do ahead of time on those days when you have a bit more time up your sleeve. Then simply pop it into the fridge and regenerate on a busy weeknight when time is of the essence.
If you wanted to make a vegetarian version I would cut up a couple of large eggplants into chunks instead of the chicken and use it the same way. I would also add a can of drained chickpeas when you add the coconut milk.
Give it a go and let me know what you think. I think it's a total winner and could become a family favourite!
(super mild)
Serves 4-6 with rice and sides
Ingredients:
¾ cup greek yoghurt
½ cup korma curry paste
1 ½ tsp garam masala*
4 skinless chicken breast fillets (cut into 4cm chunks)
2 medium brown onions (diced)
1 tbs vegetable oil
½ cup coconut milk*
6 dried curry leaves (optional - don't stress if you can't find them)
⅓ cup raisins
3 cups baby spinach leaves (optional)
½ cup raw cashews
Method:
Place yoghurt, garam masala and chicken into a glass or ceramic bowl and stir to combine and coat chicken. Cover and refrigerate for at least 30 minutes.
Place curry paste, oil and onion in a large oven proof dish.
Place into the Combi-Steam on the rack. Select Hot Air+Steaming/Combination Steam. Set the temperature to 200°C. (For variable Steam select 30% or medium). Cook for 10 minutes or until softened and just started to caramelise a little.
Remove the dish carefully and set aside.
Add the chicken mixture the dish and stir to combine. Place into the oven and cook for 12 minutes.
Remove and add the coconut milk, curry leaves (if using) and raisins. Stir to combine then return to the oven for 20 minutes.
Place the cashews onto the stainless steel or enamel baking tray and add to the oven for the final last 2 minutes of cooking time or until lightly golden and toasted.
Remove cashews and curry from the oven. Stir through the spinach leaves (if using) and top with toasted nuts.
Serve with steamed rice, mango chutney and extra Greek yoghurt and pappadums if desired.
Tips:
*Garam masala is an Indian style spice mix available in the spice section of supermarkets.
*Be sure to "shake" the coconut cream or stir to combine well before adding as it can separate in the can. I used "lite" coconut cream in my version but either will work.
*Curry can be covered and refrigerated for up to 3 days after cooking and reheated using the Regenerate or Hot Air+Steaming functions. On Regenerate at 150°C it will take around 20 minutes to reheat stirred once or twice. On Hot Air+Steaming set to 180°C and heat for around 15 minutes or until hot.
*Steam rice on the day of serving using a 1 to 1 ratio of basmati rice to water and cooking on Steam function at 100°C for 30 minutes. Cover with foil and set aside while you warm the curry.
So give it a whirl.
Happy CombiSteaming!
Yours in the kitchen,
The CSQ. x