Michelle's FreeFrom Chicken Korma with Coconut Milk
Wheat, gluten, corn, soya, dairy & egg free; can be nut free

A chicken korma is a rich creamy, lightly spiced dish which, in the west, is normally made with cream or yogurt but which, traditionally, can equally well be made with coconut milk. In fact, the coconut milk gives it an, if anything, even softer and silkier texture than using more conventional animal-milk cream – although this is, of course, made slightly ‘grittier’ by the almonds, if you use them. If you do not want to use them you can thicken the sauce with a little cornflour.
Serve the korma with plenty of white rice and a good green salad.

4 tbsp olive or sunflower oil
3 level tsp ground ginger
3 level tsp ground cumin
400g / 14oz onions, peeled and sliced thinly
25g / 1oz ground almonds (optional)
1 heaped tsp cornflour (cornstarch) - if you are not using the almonds
600ml / 20fl oz coconut milk
4 large chicken breasts cut into thick matchsticks
300g / 10oz small young potatoes, scrubbed and sliced thickly
sea salt and freshly ground black pepper

Heat the oil in a heavy, deep pan and add the spices. Cook gently for a couple of minutes.
Add the onion and cook gently, stirring regularly, for 8–10 minutes or until the onions are starting to soften.
Mix the coconut milk into the ground almonds, if you are using them, and add to the mixture.
Add the chicken and potatoes and season lightly.
Bring slowly to the boil, cover, reduce the heat and simmer gently for 40 minutes or until the chicken and potatoes are both cooked.
Adjust the seasoning to taste and serve with plenty of white rice and a good green salad.

Serves 6 – per portion
455cals – 32g protein
30g total fat – 17g sat / 4g mono / 6g poly
18g carbohydrate of which 4.5g sugar
2g fibre – 98mg sodium / 0.24g salt
37mg calcium

Good Source of: Vitamin B1, B3, B6 & C, folate & magnesium

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