9319 1097
main menu

Lactose Free Midweek Chicken Korma

A quick yet seemingly luxurious meal to put on your family dinner table

September 22, 2017

Lactose Free Midweek Chicken Korma

Home  / Recipes  /  

serves six
ingredients
korma
1Tbsp vegetable or coconut oil
200gm brown onion
20gm fresh ginger
2 x small cloves garlic
1½ tsp garam masala
2 tsp turmeric
good pinch white pepper
1tsp salt flakes
80gm ground almonds
2 to 3 x large green chillies (see note)
200ml coconut cream (extra water if necessary)
300gm fresh tomatoes
900gm boneless, skinless chicken breasts or thighs
1 cup frozen baby peas
60ml lactose free plain yoghurt
to serve
½ cup coriander leaves, lightly packed
ground cardamom to sprinkle (optional)
cauliflower rice

method

  1. Make cauliflower rice.
  2. Prepare korma. Finely chop onion. Fry in oil in large frying pan over medium heat for 5 minutes, until soft.
  3. Meanwhile, peel and grate ginger to yield 10gm, crush garlic and measure out spices.
  4. Cut chillies in half lengthways and run a teaspoon down inside length, discard seeds and membranes, then finely chop flesh.
  5. Add ginger, garlic, spices and chilli to pan and season with salt and white pepper. Cook for 2 minutes on low heat, until spices are fragrant.
  6. Cut tomatoes around the middle. Scoop out seeds using fingers and discard. Finely dice flesh.
  7. Cut chicken into roughly 1.5cm chunks.
  8. Add chicken,and tomatoes to onions in frying pan and heat through.
  9. Add coconut cream, almond meal and peas, stir. Add coconut water (or just water) to pan to create sauce consistency to your liking. Place lid on pan and very gently heat through, stirring occasionally to ensure sauce doesn’t catch.
  10. Cook for 3 to 4 minutes, until chicken is tender and springy to the touch.
  11. Stir yoghurt through sauce and adjust seasoning with salt and white pepper if necessary to balance out the flavour.
  12. Top Korma with coriander leaves, scatter with couple of pinches of ground cardamom and serve with cauliflower rice.

cooks notes:

  • We use WA’s Mundella Lactose Free Yoghurt for a creamy taste and texture and no lactose!
  • Taste tip of chilli before using to judge on its heat. To test cut off tip of chilli and rub on tip of tongue, it will be very apparent if they are hot or not! A pinch of sugar, glass of milk or spoon of ice cream will take away the heat if uncomfortable. Then add chilli to your taste (include seeds and membranes if hotter curry is preferred).
  • Ensure spices are fresh and aromatic otherwise they will add no or little flavour.
  • Replace ground almonds with ground pistachios for a more ‘upmarket’ korma.
  • If curry tastes a bit ‘flat’ it possibly needs more salt to make the flavours spring to life. Murray River Salt Flakes are our preferred brand. If using granular salt cut amounts down accordingly to taste. More salt can always be added, but once it’s in you can’t take it out!
  • Korma is a braised dish and traditionally was cooked on an open fire with hot coals on lid of pan to radiate heat around the dish for even cooking. If preferred, cook korma in oven for 8 to 10 minutes as opposed to cooking on the stove to obtain the all round heat and mimic the effect of the hot coals.
  • Kormas originate in the north of India where dairy farming and dairy production is common.
  • Add blanched beans, carrot, broccoli florets or simply throw in a heap of baby spinach as cooking if more vegetables are liked.
  • Serve with steamed rice in place of cauliflower rice if preferred. We prefer to use basmati rice, it’s better for you than the other fragrant long grain variety, jasmine. Simmer rice in double amount of (salted) water to rice for 12 to 15 minutes , until just tender and all water is absorbed. Leave lid on for up to 10 minutes after cooking and before serving, it will keep hot and should not overcook if the rice is of good quality. Our favourite brand is Sela Basmati available at Asian and Indian Grocery Stores.

Never miss out

Sign up to our newsletter to receive exclusive specials and class information!

We pinky promise never to send you spam or share your information!


back to top

Corporate Classes

Are you looking for a fun and unique event to share with your team or clients? Think cooking school!

Culinary Tours

Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.

Visit our Blog

Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!

Gift Vouchers

The perfect gift for lovers of cooking and food. Enjoy instant email delivery on purchase!

Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


Favourite Meal: