The golden creamy coconut sauce coating the chicken and lovely sweetness from the raisons make it mild and soothing. Thigh meat is packed full of flavour and a lot cheaper to buy and you can easily jazz this up for adults and throw in some spring onions, coriander and toasted almonds or have it curled up on the sofa with a baked sweet potato
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Serves 4
600g boned chicken thighs – chopped into bite size pieces approx 1-2 inches
80g green beans – cut into slices
80g raison
40g korma paste
2 onions – finely chopped
3 spring onions – finely sliced Handful coriander
40g flaked almonds – toasted
red or green pepper – cut into small dice
Method
Heat some ghee in a frying or sauté pan and soften your onions over a medium heat.
Next add in your chopped thigh meat and lightly brown for a few minutes – so no raw pink chicken flesh is showing.
Next add in the curry paste and cook out for a few minutes before adding in the coconut milk – allow to sit and simmer for about 20 minutes, stirring every so often. You want the coconut milk to reduce down to a lovely thick coating the back of your spoon consistency. If it gets too thick just add in a splash of water.
Then add in your raisons, green beans and pepper – you want a bit of crunch on the beans and pepper so only cook for a few minutes.
To adapt for a more adult taste just re heat in the pan and add in some more green beans, as the first would have wilted slightly and throw in some coriander, spring onions and toasted almonds – if you want more heat a few slices of fresh chilli would work well too.
I often make a large quantity of this and freeze it – however I do not add in the beans just the raisons as I find it freezes best like this. Then when reheating just throw in some chopped green beans – they will cook whilst heating everything through.
