With the rise of food delivery services and how time poor a lot of us are, it can be tempting not to cook at all. But Callum has a chicken korma recipe that’s so quick – it’ll be on your table before that takeaway order can even get to your door.
Callum’s Chicken Korma Recipe – Serves 4
½ cup thick Greek yoghurt, plus ¼ cup extra to serve
3 Garlic cloves, finely sliced
Thumb-sized piece of ginger, finely grated
½ Bunch coriander stems finely sliced, leaves reserved
2 Teaspoons Garam Masala, plus 2 teaspoons extra
250gm Chicken thigh, diced
2 Tablespoons olive oil
1 Brown onion, sliced thinly
1 Carrot, diced
1 Red capsicum, sliced thinly
1 Cup tomato passata
2 Teaspoons curry powder
1 Cup loosely packed baby spinach
Coriander leaves, to garnish / Naan bread or rice, to serve
1. In a large bowl, stir together yoghurt, garlic, ginger, coriander stems and two teaspoons of Garam Masala. Add chicken and stir to combine.
2. Heat oil in a large pan over high heat. Then add onion, carrot and capsicum, stir for 2-4 minutes or until onion starts to become golden brown. Add passata, curry powder and extra two teaspoons Garam Masala. Cook for a further 2-3 minutes, stirring, before adding the chicken and yoghurt mixture.
3. Cook for 8-10 minutes, stirring often, or until the yoghurt has started to brown and chicken has cooked through
4. Stir baby spinach through Korma and top with remaining yoghurt and coriander. Serve with Naan bread or steamed rice.