Chicken Korma with Chickpeas
A South Asian korma of chicken, chickpeas and butternut pumpkin, simmered on the stove. Finish with corriander and yoghurt.
50 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- easy
- 1
Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
- 2
Take out of pan. Repeat with remaining chicken. Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
- 3
Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
- 4
Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
- 5
Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
