Chicken Korma Curry

For some reason, I had a craving for curry and this came in to mind. Although I’m a big fan of thai curries, I love this specific indian curry which I tweaked to accomodate my weight loss needs.

Healthy option alternatives that you can use are tofu instead of meat wherein vegetable stock will be used instead of chicken stock. Cooked lentils are just as filling as rice.

What’s in it:

  • Zuccheti, 1 sliced
  • Chicken wings
  • Red bellpepper, 1 large minced
  • Star anise, 3 pieces toasted
  • Cloves, 4-5 pcs toasted
  • Cardamom pod, 1 pc toasted
  • Onion, 1 large quartered
  • Garlic, 4 cloves minced
  • Korma paste, 2-3 Tbsp
  • Coconut milk, 500 ml
  • Salt, 1 pinch
  • Pepper, 1 pinch
  • Brown rice, cooked

Make fresh stock by boiling the chicken into a pot with the cloves, onion, garlic, star anis, and cardamom pod.  Strain the toasted spices and foam from the broth. Add bellpepper and zuccheti and cook until softened. Strain the toasted spices from the broth. Add coconut milk until you reach your desired thickness. Add korma paste and stir until dissolved. Let it simmer and blend on low to medium heat depending on how soon you will eat it. Use salt and pepper to season and serve in a bowl with rice.

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