This mild korma curry recipe is a Chameleon because it can easily change from a child freindly, fragrant and delicately spiced dish, into a grown up, spicy curry with good chilli kick. The coconut milk makes this recipe very creamy and gives a mildly sweet and nutty flavour to the curry sauce (it also makes it dairy free!). You could omit the chicken to make this into vegetarian option. It would also work well with prawns or fish. My daughters love to eat this with crunchy poppadoms and a good dollop of mango chutney on the side.
Suitable for freezing
Preparation and cooking time: 30 minutes
300g basmati rice
1/2 Cm fresh ginger
1 small aubergine (or cauliflower)
½ tsp tumeric
1tsp garam masala
2 chicken breasts
1 small sweet potato (or butternut squash)
400ml tin coconut milk
2 tsp chilli flakes to serve (plus some poppadoms and mango chutney!)
- Boil the rice and drain once cooked.
- Peel and grate the ginger, peel and chop the onion, top and tail the aubergine then cut into roughly 1Cm cubes.
- Fry the spices (except the chilli), onion and aubergine in some oil until the vegetables become tender. While the onion and aubergine are cooking, slice the chicken breasts.
- Add the chicken and fry until cooked through. While the chicken is cooking, peel the sweet potato and cut into roughly 1 Cm cubes.
- Once the chicken is cooked, add the coconut milk and sweet potato. Bring to the boil then simmer until the sweet potato is tender.
- Serve the curry with the rice. Chilli flakes can be used as a garnish on the adult dishes to ramp up the spice levels.
TIP: You can make this into a vegetarian option by swapping the chicken for some paneer. This is a great recipe for using up veggies: red pepper, peas and courgette all work well.