Chicken korma

A cozy, flavorful dish perfect for batch cooking or a comforting midweek dinner.

 Step 1: Prep the Ingredients

·         Crush the garlic cloves, then peel and grate the ginger.

·         Peel the sweet potatoes and chop them into bite-sized chunks.

·         Dice the chicken breasts into small pieces.

·         Dissolve the chicken stock cube in 400 ml of freshly boiled water.

 Step 2: Start Cooking

·         Heat a large saucepan over medium heat and add a splash of oil.

·         Sauté the diced onions, garlic, and ginger for about 5 minutes until softened and fragrant.

·         Stir in the turmeric and curry powder, cooking for 1 minute to release the spices.

·         Add the chicken, sweet potato, and frozen mixed veg. Stir well to coat everything in the spices.

·         Pour in the chicken stock and season with salt and black pepper.

·         Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15 minutes.

·         Remove the lid and simmer for another 5–10 minutes, or until the chicken is fully cooked and tender.

 Step 3: Add the Final Touch

·         Stir in the yoghurt and mango chutney just before serving for a creamy, slightly sweet finish.

 Step 4: Time to Serve

·         Serve hot over fluffy rice, with warm naan or flatbreads on the side. Add your favorite garnishes or sides!

 Step 5: To Freeze

·         Let the curry cool completely, then spoon into labelled freezer bags or containers. Flatten if using bags to save space.

 Step 6: Reheat from Frozen

·         Defrost thoroughly in the fridge overnight.

·         Transfer to a saucepan and heat gently on the hob until piping hot throughout.