Co-funded by the Creative Europe Programme of the European Union
enjoyEurope

INDIAN VEGETABLE KORMA WITH POTATOES AND CHICKEN

Ingredients for 4

Sauce

  • ½ onion
  • cloves garlic, peeled
  • 1-inch piece root ginger, peeled and chopped
  • 1 jalapeno pepper, seeded and chopped
  • ¼ cup cashew nuts

Korma

  • 2 potatoes, peeled and diced (e.g. Rooster potatoes) (approximately 300 g)
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • ½ tsp cinnamon
  • ½ tsp coriander
  • ½ tsp salt
  • ½ ground pepper
  • 1/8 tsp ground cardamom
  • 8 medium chopped fresh tomatoes
  • ½ tin full-fat coconut milk
  • ¾ cup plain yoghurt
  • 1 ½ tsp brown sugar
  • 1 cup peas and carrots
  • 1 cup fresh green beans, chopped
  • 500 g chicken breast, diced
EUPOTATOES28230 website 820x480 recipes 51 B
Cooking time: 40 MIN
  1. Put the onion, ginger, jalapeno, cashews, and garlic into a food blender with ½ cup of water and blend until it becomes a purée.
  2. Heat the olive oil over a medium heat. As this is heating, place the spices in a bowl.
  3. Pour the purée mixture into the hot pan. Stir in the spices and cook roughly 2 or 3 minutes until fragrant.
  4. Add the tomato, diced potato, peas and carrots, green beans, coconut milk, yoghurt, and brown sugar. Stir well, cover and allow to simmer over a medium heat for about 10 minutes.
  5. Remove the lid and cook until the potatoes are tender (5 to 10 minutes).
  6. Serve with naan bread and enjoy!

Other surprising recipes

Lekker van bij ons Bord Bia European Potato Trade Association