Fruity Chicken Korma

I have been making this curry for years in our house – it came about during the toddler years and hasn’t really changed much since.  It’s mild, sweet and easy to eat – a real crowd pleaser for both family dinners and feeding lots of people, popular with little kids, big kids, and the adults too. 

The sauce is made by blitzing up fruit and veggies with the curry base and some coconut milk, which not only lightens it a little, but also makes it go that bit further. I like not having to think about serving extra vegetables alongside too!

We love classic chicken in our house, but the sauce can be used with any of your favourite proteins such as fish, prawns, lamb or beef.  It’s also very nice as a vegetarian version with sweet potato, chick peas, and spinach.

I often make a double batch of the sauce to freeze a portion for another meal.  It’s so much nicer and healthier than the supermarket jars of sauce (although I’m not adverse to the occasional shortcut).

 S ♥

Ingredients

Serves 4

• A little oil, for frying
• 2 cloves garlic, crushed
• 1 thumb-sized piece of ginger, grated or finely chopped
• 2 tbsp korma/mild curry paste
• 1 large white onion, chopped
• 1 medium carrot, grated
• 2 eating apples, grated
• ½ ripe mango, cut into cubes (optional)
• 1 x 400ml can coconut milk
• 2 tbsp mango chutney
• 450g chicken breast meat, cubed

Method

1. In a medium saucepan, heat some oil over a high heat.  Add the garlic and ginger and stir until sizzling, then add the onion, carrot and apple. 
2. Stir for a few minutes until starting to soften, then add the korma paste and stir through
3. Stir the coconut milk into the mixture, reduce the heat and simmer for around 15 minutes until the carrot & apple have softened
4. Remove from the heat, add the mango and the mango chutney.  Using a hand blender, blitz everything together to make a smooth sauce (You can also use a regular blender for this, but I’m lazy and this reduces the number of dishes to wash up)
5. Set the sauce to one side, and in a frying pan, brown the chicken in a little oil. 
6. Add the sauce and simmer for 20 minutes until the chicken is cooked through.
7. Serve with fluffy rice, naan bread, or both!