Comforting Chicken Korma recipe from The Table Bay

During the national lockdown, days may seem a little longer and, with the season changing to autumn, a little cooler too. Experimenting in the kitchen to prepare a soul-warming curry is the perfect antidote.

“As author and illustrator Valerie McKeehan once said, ‘Cooking with love provides food for the soul’. Cooking can be very therapeutic, especially when you have some time to experiment,” says The Table Bay’s Executive Chef Keshan Ramburan. “Use the time in lockdown to be creative. You will find that while feeding your family, you also feed your soul.”

He shares his Wild Garlic Chicken Korma recipe, which has some heat but is balanced out by coconut milk and the fresh flavours of ginger and coriander. “As curries go, this one is quite easy and fuss-free to prepare in less than 40 minutes,” Chef Keshan adds.

Ingredients

• 50ml olive oil
• 100g chopped onions
• 10g wild garlic leaves
• 20g fresh, chopped ginger
• 2 cardamom pods
• 2 star aniseeds
• 1 cinnamon stick
• 20g mixed curry powder
• 200g chicken breasts, cut into cubes
• 200ml chicken stock
• 100ml coconut milk
• 1g saffron
• 100g large potatoes, peeled and cubed
• 5g salt
• 30g fresh coriander

 

Method

1. In a thick-based saucepan, heat the olive oil and cook onions, wild garlic leaves, ginger, cardamom, star aniseeds, cinnamon stick and mixed curry powder. Cook until fragrant. 

2. Add cubed chicken breasts and cook for 5 minutes.

3. Stir the chick stock and coconut milk into the dish, bring to the boil and cook for about 1 minute.

4. Add saffron and potatoes and cook for 10 minutes until potatoes are soft. Season with salt and add the coriander.

5. Serve with the rice and tomato and onion sambals.