FreeFrom Chicken Korma with Coconut Milk
A chicken korma is a rich creamy, lightly spiced dish which, in the west, is normally made with cream or yogurt but which, traditionally, can equally well be made with coconut milk. In fact, the coconut milk gives it an, if anything, even softer and silkier texture than using more conventional animal-milk cream – although this is, of course, made slightly ‘grittier’ by the almonds, if you use them. If you do not want to use them you can thicken the sauce with a little cornflour.
4 tbsp olive or sunflower oil
Heat the oil in a heavy, deep pan and add the spices. Cook gently for a couple of minutes.
Serves 6 – per portion
Good Source of: Vitamin B1, B3, B6 & C, folate & magnesium