Butternut And Chickpea Korma Recipes

CHICKEN, CHICKPEA AND BUTTERNUT KORMA

Chicken, Chickpea and Butternut Korma image

My Chicken, Chickpea and Butternut Korma takes a no-apologies shortcut by harnessing the power of a spice pot to make this the perfect throw-together-in-a-hurry weeknight meal. It isn't cheating, its cooking smart. Replace the chicken with quorn/veg/tofu for an easy veggie/vegan curry.

Provided by Chloe

Time 40m

Number Of Ingredients 11

Ingredients

250 g Onion
350 g Butternut Squash
2 tbsp Vegetable Oil
1 tbsp Sea Salt Flakes
750 g Chicken Breast
70 g Korma Paste
400 ml Light Coconut Milk
240 g Canned Chickpeas (Garbanzo Beans)
400 ml Water
3 tbsp Cornflour
Fresh Coriander (Cilantro)

Steps:

Chop 250g Onion and 350g Butternut Squash into 1cm cubes and add to a deep wide pan on a medium heat with 2 tbsp Veg Oil and 1 tbsp Sea Salt Flakes.
Fry gently for 5 to 10 minutes until the onion has softened and the butternut is little golden.
Meanwhile, cube 750g Chicken Breast into 2-3 cm chunky pieces and add to the veg once its ready.
Fry gently for another 5 minutes.
Add a 70g Korma Paste and continue to fry for another couple of minutes. The spices need to cook out a little before the liquid is added.
Add 400ml Light Coconut Milk, 240g Tinned Chickpeas and 400ml Water to the pan. Bring to a simmer and leave for 10 to 20 minutes. You may want to stir occasionally to make sure nothing is sticking.
In the meantime, mix 3 tbsp Cornflour with a little water to make a slurry.
Once the butternut squash cubes are tender and the chicken is firm, add the cornflour slurry to the sauce. Continue to stir until the sauce has thickened a little. (If you want to add ground almonds, add them at this stage).
And serve!

Nutrition Facts : Calories 539 kcal, Carbohydrate 41 g, Protein 47 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 120 mg, Sodium 2078 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 portion

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