RECIPES > FAMILY MEALS
BECKY EXCELL’S QUICK CHICKEN KORMA
It’s curry night! Whip up dinner for the family with Becky Excell’s super easy chicken korma that's ready in 15 minutes.
By Becky Excell
Ingredients
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2 tbsp butter
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400g chicken breast fillet, chopped into 2.5cm chunks
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200ml (generous ¾ cup) passata
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250ml (1 cup) boiling water
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60g coconut butter
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1 tsp salt
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1 big handful spinach, roughly chopped
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Rice and naan bread, to serve
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2 tbsp garlic-infused oil
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2 tsp minced ginger paste
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½ tsp black pepper
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1½ tsp garam masala
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½ tsp ground turmeric
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2 tbsp desiccated (dried shredded) coconut
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3 tbsp ground almonds
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1 tsp ground cumin
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1 tsp ground coriander
For the curry paste
Method
STEP 1
In a small dish, combine all the ingredients for the curry paste.
STEP 2
Place a large pan over a medium heat and add the butter. Once melted, add the chicken and fry for 1 minute before adding the curry paste. Fry until the chicken is sealed and the spices are fragrant.
STEP 3
Add the passata, boiling water, creamed coconut block and salt. Stir to combine and bring to the boil, then simmer for 7–8 minutes, or until the chicken is cooked and the sauce has thickened. Add the spinach, stir in and allow to bubble for a minute or so.
STEP 4
Serve with basmati rice or naan bread.
Tips
A well-stocked spice cupboard instantly transforms this curry’s five humble ingredients into a budget-friendly family pleaser. Spices are affordable and last for months. Switch the chicken for chickpeas for a super-thrifty veggie option.
About the author
Becky Excell is a bestselling author, gluten-free food writer and Coeliac UK ambassador with a following of over one million on her social media channels. Gluten free for more than 10 years, she’s written recipes for numerous magazines and online publications, and is a familiar face on UK TV and at major foodie events.
Becky’s mission is to develop recipes that reunite her and her followers with the foods they can no longer eat.
Recipe from Quick + Easy Gluten Free by Becky Excell (Quadrille, $39.99). Photography: Hannah Hughes.
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