This week Chef Suné Niemand shows us how to use the curry powder or paste you learned to make earlier. Add your lovely paste or powder to these recipes and you will be sure to impress with these dishes.
Chicken Korma
Serves 4
(Korma refers to the style of curry- rich and smooth, including almonds, onions and often vegetables.)
| Ingredients | |
| 15ml | oil |
| 1 | large onion, chopped |
| 4-6 | chicken breast fillets, cut into strips |
| 2ml | turmeric |
| 80g | green curry paste (recipe in Courant 16/06) |
| 100g | ground almonds |
| 400ml | coconut milk |
| 175ml | plain yoghurt |
| 60ml | fresh coriander, chopped (a few whole sprigs for garnish) |
| Freshly ground black pepper and salt | |
| 150g | baby spinach |
Method
- Heat the oil in a saucepan and stir-fry the onion for a few minutes or until fragrant.
- Season the chicken breast strips and add to saucepan – stir-fry in batches for 5 minutes – remove the chicken strips from the pan.
- Stir in the turmeric, curry paste and almonds.
- Add the coconut milk, yoghurt and coriander and heat until the mixture is about to boil.
- Add the chicken and simmer to completely cook the chicken – add the spinach and heat until wilted.
- Serve with Basmati rice.
