Korma-spiced Indian curry
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 620 g ready-to-use cut vegetables, for roasting
- olive oil, to drizzle
- canola oil, plus extra for greasing
- 2 Tbsp korma paste
- 6 cups good-quality chicken stock
- 400 ml coconut milk
- 150 g light brown sugar
- 1 green chilli, chopped (optional)
- 100 g fresh dates, halved
- 1 roasted whole chicken
- basmati rice, to serve
- small handful coriander, finely chopped
- a pinch black pepper
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Toss the vegetables in the olive oil until coated then roast for 20 minutes.
- Heat the canola oil in a saucepan with the korma spices or paste.
- Add the chicken stock and simmer for 5 minutes.
- Mix in the coconut milk, brown sugar and chilli.
- Smash the dates in a pestle and mortar then add to the curry.
- Simmer for 10 minutes then add the shredded chicken and roasted vegetables to warm through.
- Serve steaming hot in deep bowls with fluffy rice and chopped fresh coriander. Season to taste.
You could enjoy this recipe too
Buy the ingredients
Add to Cart