Chicken Korma Curry Recipe
This healthy chicken korma curry is mild and surprisingly easy to make. I love it even though I can't normally handle curries. If you prefer your curries hot just increase the quantity of spices.
4 Chicken breast fillets cut into chunks
2 Tbsp Soy or Chick Pea Flour
1 tsp Tumeric
250g Packet Frozen Veg (I use a carrot,broccoli,cauliflower,green bean mix)
2 Handful Green Beans
1 Tbsp Coconut
1 Tbsp Mild Curry Powder
175ml Plain Yoghurt
2Tbsp Coconut / Avo Oil to fry
2 Tbsp Flaked / Crushed Almonds
For the Mash:
1 Head Cauliflower
1/2 Cup Milk
1 tsp Butter
1 Tbsp Flaxseed / Linseed Meal (optional)
Place Frozen veg in microwave safe dish and heat up in micro for 3 minutes.
Chop green beans and add to veg mix. Return to microwave for additional 3 minutes.
Mix soy flour and tumeric. Roll chicken pieces in mixture.
Fry chicken pieces in olive oil in batches. Ensure no pink meat remaining.
Mix coconut and curry powder with yoghurt to make curry paste.
Add Vegetables and curry paste to chicken. Leave cooking on stove for 10-15 mins till heated through. Stir to ensure flavours combine.
For the Mash:
Cook cauliflower for 5-6 minutes in the microwave in a little water.
Drain off the water and add milk, butter and flaxseed meal.
Mash cauliflower with a fork or potato masher and stir in the other ingredients.
Spoon curry pourder over mash. Sprinkle curry with almonds to serve.