This recipe makes 7 portions. The recipe also includes suitable alternatives for vegetarians and vegans.
Ingredients for Korma sauce:
- 500g parsnips
- 1 dark green butternut squash
- 3 tbsp Korma dried spice mix
- 1 chicken stock / vegetable stock
- 300ml hot water
- 2 tbsp Greek yogurt / 50ml coconut milk
- 1 tsp turmeric
- 2tbsp desiccated coconut
- salt and pepper
Ingredients for chicken marinade:
- 1kg chicken breasts / potato / quorn chicken
- 1 tbsp Greek yogurt / Soya yogurt
- 1 tbsp tikka paste
- salt and pepper
- Preheat your oven to around 180 degrees.
- Peel and chop up the butternut squash and parsnips into even sized chunks. Place them on a couple of non-stick oven trays, and season with a little salt and pepper.
- Coat the vegetables with the korma spice mix and bake until softened, around 20-25 minutes.
- Whilst the vegetables are cooking, start preparing your chicken by cutting up the chicken breasts into even sized chunks.
- Season the chicken with a little salt and pepper, then coat the chicken with the tikka paste and yogurt. Leave to marinate whilst your vegetables continue to cook.
- Take the vegetables out of the oven to cool. Whilst cooling, boil the kettle and make the chicken stock by diluting 300ml of water with 1 chicken stock cube.
- Put the cooked vegetables into a food processor and pulse. Gradually add the chicken stock to help the food processor blend the vegatables and to create a thick sauce.
- Pour the sauce into a large saucepan. To the sauce, mix in 1 tsp of turmeric, 2 tbsp of korma spice, 2 tbsp of yogurt and 2 tbsp of desiccated coconut. Leave the sauce on a low heat to keep warm. The sauce will get thicker, so add more water until you are happy with the consistency. I added quite a bit of water to get it how I wanted.
- Turn on your grill to 200 degrees.
- Cover an oven tray with foil and load it up with the marinated chicken.
- Grill the chicken for about 8 minutes on each side. You want the chicken to be slightly charred to add to the flavour.
- Serve the korma in a bowl. This will help the sauce mix in with everything. If you serve it on a plate, you will be tempted to overload it with the korma sauce.
- Take 6-7 of the chicken chunks (around 1 chicken breast) and put them in a bowl. Drizzle the chicken with 3 tbsp of the sauce.
- Partner the korma with some rice. If you want something quick I would recommend using Aldi’s ‘Wholegrain and Quinoa’ microwavable rice. It only takes 2 minutes and provides 2 portions of rice.
- Tub up the rest of the korma into portions and put it in the freezer to save for another day. I made 7 portions altogether with this recipe.