Wholesome by Caitríona Redmond

Author:Caitríona Redmond
Language: eng
Format: epub
Publisher: Mercier Press

Chicken Korma

This sauce is amazing. It is so fragrant and full of spice yet not too hot on the tongue. I love using it on leftover chicken, but it’s great with any meat or just vegetables. The key is to make loads of the sauce in advance because it needs to cook slowly. Once cooked and cooled you can freeze the sauce in portions for a quick meal any time of the day or night.

serves 4

1 teaspoon coriander seeds • 1 teaspoon cumin seeds

1 whole clove • ½ teaspoon dried chilli • 1 teaspoon turmeric

2 teaspoons ginger and garlic paste • 1 tablespoon sunflower oil

1 onion, finely chopped • 400g tin of chopped tomatoes

100ml coconut milk (or more if you prefer a creamier sauce)

3 handfuls of cooked chicken and/or other main ingredients

2 tablespoons fish sauce

Method

Heat the coriander, cumin, clove and chilli until fragrant on a dry non-stick frying pan. Be careful – the chilli will make you cough if you inhale too near the pan! Once toasted, pour the spices into a mortar and pestle, then grind well with the turmeric.

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