This one was tricksy to title. You grab some chicken thighs, pour over a freshly made, thick, coconutty korma sauce and put them in the oven to simmer slowly and absorb all that good flavour.
But how to condense that process into a succinct header?
It began life as ‘Roast Chicken Thighs in Simple Korma Sauce’ before becoming ‘Korma Coated Chicken Thighs’ and finally arriving at its current incarnation.
The beauty of this korma sauce (which was lovingly inspired by a recipe I saw in the Guardian newspaper and can now no longer find. My bad.) is that it’s dairy-free and will go with almost any meat or fish.
With that in mind, I’d make extra and freeze some for those nights when cooking seems more like a joyless chore than a whirlwind of creative passion.
Korma Chicken Casserole (serves 2)
- 4 small chicken thighs, or 2 large chicken legs
- 2 cloves garlic, minced
- 1 inch chunk root ginger, peeled and chopped very finely
- 1/2 small, white onion, finely chopped
- 1 tbsp coconut oil
- 1/2 tsp turmeric
- 1/2 tsp cardamon
- 1 tbsp tomato paste
- 2 tbsps cashew butter
- 200 ml coconut milk
- 2 tsps lemon juice
- Heat the coconut oil in a pan then add the chicken joints and sear on all sides until brown. Remove from pan, place in a casserole dish and set aside.
- Turn the heat down and add the onion, garlic and ginger to the pan. Gently fry until the onion gets some colour. Stir in the turmeric, cardamon and tomato paste. Cook another 5 minutes then remove from the heat.
- Stir in the cashew butter, followed by the coconut milk, lemon juice and cilantro. Stir until smooth.
- Spoon over chicken then bake at 375 for 35 minutes.
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