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Recipes

Chicken Korma

Ingredients
10 Portions

Diced Chicken 400g

Curry Powder To taste

White Cabbage- sliced 200g

White onion – sliced 200g

Carrot – peeled and sliced 200g

Peppers – De-seeded and sliced 100g

Celery – sliced 200g

Garlic – sliced 1 clove

Olive oil For frying

Salt To taste

Pepper To taste

Coconut Milk 1 tin

Dried Corriander To taste

 

50 Portions

Diced Chicken 2kg

Curry Powder To taste

White Cabbage- sliced 1kg

White onion – sliced 1kg

Carrot – peeled and sliced 1kg

Peppers – De-seeded and sliced 500g

Celery – sliced 1kg

Garlic – sliced 6 cloves

Olive oil For frying

Salt To taste

Pepper To taste

Coconut Milk 3 tins

Dried Corriander To taste

 

100 Portions

Diced Chicken 4kg

Curry Powder To taste

White Cabbage- sliced 2kg

White onion – sliced 2kg

Carrot – peeled and sliced 2kg

Peppers – De-seeded and sliced 1kg

Celery – sliced 2kg

Garlic – sliced 1 bulb

Olive oil For frying

Salt To taste

Pepper To taste

Coconut Milk 5 tins

Dried Corriander To taste

 

Method
  1. In a large heavy bottomed sauce pan, add a enough oil for frying and heat
  2. Add the onion and garlic and cook for 5 minutes until translucent and starting to brown
  3. Add cabbage, celery, carrot and peppers and continue to cook for 10 minutes until they are just starting to soften
  4. Add curry powder and coriander to taste
  5. Add salt and pepper to taste
  6. Add coconut milk
  7. Cook for 5 minutes
  8. Add enough water to just cover the vegetables
  9. Simmer for 20 minutes
  10. Puree using a stick blender
  11. Adjust consistency with water
  12. Adjust seasoning
  13. In a separate pan add enough oil for frying
  14. Add the diced chicken
  15. Add 1 tbsp each of salt, pepper, curry powder and coriander
  16. Cook for 20 minutes or until the chicken is 75˚C and cooked right through
  17. Add the curry sauce to the chicken and cook for 20 minutes
  18. Follow the manufacturer’s instructions to thicken the mixture with gravy powder
  19. Transfer mixture to a baking dish, arrange the sliced potato on the top and dot with margarine
  20. Cook in the oven at 170˚C or until the potatoes are cooked through and nicely browned on the top
Key Points
  • You could marinade the chicken in some oil and curry powder to add more flavour to this dish
Allergens

Celery, Mustard