This is a homemade chicken korma style dish. It’s not an authentic Chicken Korma curry. Its meant to be an introduction to flavour for kids. Try this mild dish as a starting point when trying to expand kids palates. If you feel it’s not complex enough add more spices and flavours.
1 stick celery
2 cloves garlic
sweetcorn 100 gram
2 tbspn mild korma spice mix
2 tbspn ground almonds
1 tspn thyme (fresh or dried)
chives or any soft herbs
Water 150ml approx
coconut milk 500 ml
1 tspn honey
4 chicken breasts
1. Dice your vegetables (carrot, onion, celery, corguette) to around 1cm square and mince or grate your garlic.There is also nothing wrong with grating or blending in a blender if you prefer.
2. Dice your chicken to bite size pieces and set aside with your vegetables.
3. Grab a large pan like a wok and on a high heat with some oil begin to cook your vegetables and garlic. Turn down your heat to medium and cook for 3-5 minutes stirring occasionally until your veggies soften.
4. Next add your chicken and turn over with your spoon until thoroughly mixed through your pan.
5. Now, take your korma spice mix, ground almonds, thyme and add to the pan stirring rapidly. Immediately after add the cold water and stir in to make a sauce.
6. Nearly done now! Add your 500ml coconut milk. Once added, bring to the boil. Once you reach boiling point turn down the heat and gently simmer for 15 minutes. Stir occasionally.
7. Finally garnish with a teaspoon of honey, herbs and sweetcorn. You can season with salt and pepper.
NOTE: If, after tasting you feel the sauce is a little heavy add a little lemon juice. This will add lightness and ‘cut through’ the sauce.