‘Recipes and Images from Quick. Easy. Healthy by Callum Hann (Murdoch Books).
CHICKEN KORMA WITH CUMIN NAAN
“Making your own curry paste allows you to take control of the heat, spice and salt content. Korma is a mildly spiced curry and is super simple to make, so give it a go.”
130 g (41/2 oz/1/2 cup) low-fat Greek-style yoghurt
3 garlic cloves, thinly sliced
1 thumb-sized piece ginger, finely grated
2 handfuls coriander (cilantro), stems finely chopped, leaves reserved
2 teaspoons garam masala, plus 2 teaspoons extra
4 x 100 g (31/2 oz) boneless, skinless chicken thighs
2 tablespoons rice bran oil (or olive oil)
1 brown onion, halved and thinly sliced
1 red capsicum (pepper), thinly sliced
2 teaspoons curry powder
250 ml (9 fl oz/1 cup) tomato passata (puréed tomatoes)
2 handfuls baby spinach
Cumin Naan bread
100 g (31/2 oz/2/3 cup) self-raising flour, plus extra for dusting (gluten-free flour works just as well here)
95 g (31/4 oz/1/3 cup) low-fat Greek-style yoghurt
1 teaspoon cumin seeds
pinch of salt
Stir together the yoghurt, garlic, ginger, coriander stems and 2 teaspoons of the garam masala in a large bowl. Slice each chicken thigh into four pieces, then each of those into three pieces so you
have twelve pieces per thigh. Stir the chicken into the yoghurt mixture and set aside to marinate.
Heat a large deep frying pan or stockpot over high heat. Add the rice bran oil, then add the onion and capsicum and stir for 2–4 minutes until the onion starts to become golden brown. Add the curry powder and the extra 2 teaspoons of garam masala. Cook for a 1–2 minutes, stirring until fragrant, before adding the chicken and yoghurt mixture. Cook for 2–3 minutes, stirring often until the yoghurt has started to brown. Stir in the passata and cook for a further 5–10 minutes until the chicken has cooked and the sauce has darkened slightly in colour.
Meanwhile, make the cumin naan bread. Mix the flour, yoghurt, cumin seeds and salt in a bowl using a spatula, then use your hands to bring the dough together. Divide the mixture into four and dust each piece with a little extra flour. Press each dough piece down into a thin circular shape. Heat a frying pan over high heat, add the naan, two at a time and cook for 1–2 minutes on each side until golden brown.
Stir the baby spinach through the chicken korma and top with the reserved coriander leaves. Serve the korma with the cumin naan.
Nutrition tip Curries are a great way to increase vegetable intake, as the vegetables absorb the flavour of the dish.
Substitution Try substituting prawns for the chicken.
NUTRITIONAL INFORMATION (PER SERVE)
Energy 2033 kJ (486 cal)
Sat Fat 28.7 g
Sugar 8.9 g