I don’t know about you, but I’m always astonished at how much turkey is left over from Christmas Day. We’ve had our obligatory turkey sandwiches on Boxing Day, but I’m now completely done with anything roast dinner related and fancy something really different, well-flavoured and fresh. For me, a curry, such as this chicken korma, fits that bill perfectly and although I’ve named it chicken korma, you can easily substitute the chicken for leftover roast turkey.
Considering how often I make chicken korma, it’s surprising that I’ve never put the recipe up on the website. Yes, the ingredients list is long, but it’s well worth it because it makes a really fresh curry that’s streets ahead of thick, heavy pre-made korma sauces. I’ve said before that I’m a big fan of Indian food, but many curries can be harsh, too powerful with chilli and packed full of onion and garlic. It’s a recipe for disaster for an IBS sufferer. However, that’s not to say that the right low FODMAP curry can’t be created.
I’m a firm believer in the healing power of food. The right ingredients and spices hold the power to help our digestive systems when they’re at their most vulnerable and this chicken korma certainly does that thanks to its healing ginger, turmeric and cardamon. Chicken korma is often viewed as a wimp’s curry due to its light, creamy spicing and flavouring, but it’s actually made from quite a complex range of spices and this recipe produces a well-seasoned and lightly scented comforting curry. It’s an ideal antidote to the culinary over-indulgence of Christmas.
4 chicken breasts (cut into bite-sized pieces) or leftover turkey
2 tbsps butter or vegetable oil
2 tbsps minced fresh ginger
2 tsps ground cumin
2 tsps ground coriander
2 tsps ground turmeric
1/3 tsp ground cinnamon
1/4 tsp ground nutmeg
1/3 tsp ground black pepper
The seeds of 8 cardamon pods
8 whole cloves
1/4 tsp dried chilli powder
320g of tinned coconut milk
20g desiccated coconut
2 tsps white sugar
Salt and pepper (to taste)
Put a large saucepan over a medium heat and add the butter, spices, ginger and chicken.
After the chicken has been cooking for 5 mins add the coconut milk and desiccated coconut and cook for 20 minutes. Make your rice in the meantime.
Once the chicken’s fully cooked add the sugar and any salt and pepper to suit your own taste.
Remove the cloves from the korma before serving in bowls with rice.