Garlic, coconut & chicken korma from My Family Kitchen: Favourite Recipes from Four Generations (page 75) by Sophie Thompson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on September 29, 2019

    I was quite apprehensive about using a whole chicken in this recipe, but I'm glad I did. Breaking it down wasn't too difficult (I froze the raw carcass to use for stock when I have time to make some) and I think cooking all the different chicken pieces on the bone in the dish added a lot of depth of flavour. At the point where you remove the chicken pieces to whizz the sauce (which gives a lovely texture) I also took the chicken pieces off the bone before adding them back in, which I think is worth doing even though not instructed, especially if you're serving to kids. Overall the flavours were delicious, I think I'd add a touch more almond, coconut and sugar next time for sweetness, and maybe try stirring in a mixture of yoghurt and cream instead of just the cream recommended.

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