This is another brilliant recipe from the Woodee Chef, Sue Goring, to add to your repertoire, a delicious Chicken Korma. A simple but delicious recipe.
We cooked over a 600mm mild steel Woodee Fire Pit and Stainless Steel Lid. We used kiln dried logs from Certainly Wood and one of their KindleFlamers.
- 400g chicken thighs, skin and bone removed and cut into 4 pieces
- 1 onion, sliced
- Small handful of cauliflower florets, cut into small pieces
- ½ green chilli, chopped
- 1cm piece of fresh root ginger, peeled and chopped
- Small brunch of fresh coriander, chopped
- ½ tsp Turmeric
- 1 tsp Fenugreek
- 1 tsp Garam Masala
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- 1 tsp Paprika
- 1 tbsp Tomato puree
- 1 glove garlic, crushed
- ½ tin of coconut milk
- ½ tin chopped tomatoes
- 2 tbsp ground almonds
- A few toasted flaked almonds to garnish
- Rapeseed oil
- Lemon wedges
- Salt and pepper
- Add some oil to the hot cooking tray, and seal the chicken on all sides, push to one side. Add the onions with a little salt and allow to soften without browning, for about 5 minutes.
- Add the garlic, chilli, spices, ground almonds and mix well into the onions, and then bring in the chicken, and mix in the cauliflower.
- Pour over the ¾ of the coconut milk, chopped tomatoes, tomato puree, and a little water, mix well together and allow to simmer for 10- 15 mins. If the sauce evaporates away too much add some extra water.
- When the chicken is tender and cooked through, taste and season with salt and pepper, and finally stir in the last of the coconut milk.
- Serve with rice and poppadum curls, and garnish with lemon wedges, coriander leaves and sprinkle over a few flaked almonds. Enjoy!