Co-funded by the Creative Europe Programme of the European Union
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INDIAN VEGETABLE KORMA WITH POTATOES AND CHICKEN

Ingredients for 4

Sauce

  • ½ onion
  • cloves garlic, peeled
  • 1-inch piece root ginger, peeled and chopped
  • 1 jalapeno pepper, seeded and chopped
  • ¼ cup cashew nuts

Korma

  • 2 potatoes, peeled and diced (e.g. Rooster potatoes) (approximately 300 g)
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • ½ tsp cinnamon
  • ½ tsp coriander
  • ½ tsp salt
  • ½ ground pepper
  • 1/8 tsp ground cardamom
  • 8 medium chopped fresh tomatoes
  • ½ tin full-fat coconut milk
  • ¾ cup plain yoghurt
  • 1 ½ tsp brown sugar
  • 1 cup peas and carrots
  • 1 cup fresh green beans, chopped
  • 500 g chicken breast, diced
EUPOTATOES28230 website 820x480 recipes 51 B
Cooking time: 40 MIN
  1. Put the onion, ginger, jalapeno, cashews, and garlic into a food blender with ½ cup of water and blend until it becomes a purée.
  2. Heat the olive oil over a medium heat. As this is heating, place the spices in a bowl.
  3. Pour the purée mixture into the hot pan. Stir in the spices and cook roughly 2 or 3 minutes until fragrant.
  4. Add the tomato, diced potato, peas and carrots, green beans, coconut milk, yoghurt, and brown sugar. Stir well, cover and allow to simmer over a medium heat for about 10 minutes.
  5. Remove the lid and cook until the potatoes are tender (5 to 10 minutes).
  6. Serve with naan bread and enjoy!

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