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How to make Chicken korma with greens

Yield = 4
Prep time: 0:25
Cook time: 0:40
Total time: 1:05

Ingredients

  • 1/2 medium brown onion, coarsely chopped
  • 1/4 cup Coles Unsalted Cashews, finely ground
  • 2 cloves garlic
  • 4cm piece fresh ginger (20g), peeled, chopped (1 tablespoon)
  • 1 birds eye chilli, chopped
  • 2 teaspoons fine sea salt
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons mild paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon fennel seeds, ground
  • 600g Coles RSPCA Approved Chicken Thighs, fat removed, cut into 4cm pieces
  • 1 tablespoon canola oil
  • 400g can Coles Italian Diced Tomatoes, crushed using a fork
  • 2 tablespoons Coles Double Cream
  • 2 tablespoons full fat natural yoghurt
  • 100g fresh baby spinach
  • 10 fresh coriander sprigs

Chilli-Mint Chutney

  • 1/2 cup tightly packed fresh coriander leaves
  • 1/2 cup tightly packed fresh mint leaves
  • 2 1/2 tablespoons fresh lemon juice
  • 2 tablespoons roasted unsalted peanuts
  • 1 long green chilli, seeded, sliced
  • 2 teaspoons finely grated peeled fresh ginger

Method

  • Step 1 In a food processor, combine the onion, cashews, garlic, ginger, chilli, and dry spices. Transfer the mixture to a medium bowl and add the chicken, tossing to coat.
  • Step 2 In a large heavy pot, heat the canola oil over medium heat. Add the chicken-spice mixture. Cook, stirring frequently so that the mixture does not catch on the bottom of the pot, for about 8 minutes, or until the chicken is cooked on each side and beginning to brown. Add the tomatoes and 1/2 cup of water. Cover and simmer the mixture for 30 minutes, or until thick.
  • Step 3 Meanwhile, to make the chutney, in a food processor, blend the coriander, mint, lemon juice, peanuts, chilli, ginger, and 2 1/2 tablespoons of water until smooth. Season with about 1/2 teaspoon salt.
  • Step 4 Then, stir the cream into the chicken and simmer uncovered for about 2 minutes. Remove from the heat and stir in the yoghurt and spinach.
  • Step 5 Garnish with the fresh coriander and serve immediately with the chutney.