- Korma pasta for one portion, approx. 4 people. (But like I said…. it's smart to make multiple portions so you can freeze some pasta for busy times!)
- 1 small handful of almonds (other nuts or seeds can also be used as an alternative)
- 1 small handful of fresh coriander (take all the stems if necessary and save the leafy end to put on top of the dish at the end – there is plenty of flavor in the stems too)
- 2 cloves of garlic
- 2 teaspoons chili powder
- 1 large tablespoon of fresh, grated ginger (ground can also be used as an alternative – I always have ground ginger in the cupboard if I don't have time to go to the greengrocer)
- 2 tablespoons coconut oil (alternatively another flavor-neutral oil)
- 1 can of tomato paste
- 1 large teaspoon cumin
- 1 large teaspoon ground coriander
- 3 teaspoons garam masala
- 2 teaspoons of salt
- 1 tablespoon honey (alternatively sugar)
- 600 grams of chicken (all cuts can be used according to taste and preference) OR 600 grams of sweet potatoes - or whatever else you prefer as a meat substitute. (Korma works super well as a vegetarian dish, as all the hot spices dominate a lot)
- 1 tin of chickpeas (including the water)
- 1 can of coconut milk (not light)
- 1 large, finely chopped onion (optionally run it in the mini-chopper, now that you have minced it earlier :-))
- 3 dl basmati rice
- 1/2 tsp (ground) ginger
- 1/2 teaspoon ground coriander
- 1 teaspoon of salt
- 1 handful of small raisins
- 2 tbsp olive oil
- 1 tablespoon lemon juice
- 1 teaspoon turmeric
Course of action
Korma pasta: Take your mini chopper, blender or food processor and blend all ingredients to a uniform mass. It should be a bit "pesto"-like in consistency, so add water until you reach the right consistency.
Preparation: Fry the chicken (or the potatoes... or whatever you choose to use) and the onion in a pan. Add the korma paste and heat through. Add the chickpeas (including the water) and coconut milk and let it simmer for 20-30 minutes.
Turmeric rice: mix all the ingredients and mix it with the cooked rice.
Top with chopped almonds and coriander, and possibly eat with mango chutney and naan bread.