Korma: 3 Ways (Chicken, Halloumi and Prawns)
Whichever protein you choose, prepare this before the sauce to allow it to marinade for 20-30 minutes.
Chicken Korma makes 4 portions - each portion contains:
413 Calories / 7.3g Carbs / 33.7g Protein / 27.1g Fat
Halloumi Korma makes 4 portions - each portion contains:
579 Calories / 8.7g Carbs / 23.1g Protein / 49.5g Fat
King Prawn Korma makes 4 portions - each portion contains:
380 Calories / 8g Carbs / 26.4g Protein / 26.5g Fat
400g Grilling Cheese / Halloumi OR 500g Raw Diced Chicken Breast OR 600g Raw King Prawns (fresh or frozen)
10ml Olive Oil
1 tsp Curry Blend
1 tsp Garam Masala
80g Shallots, finely diced
1 tsp Garlic Puree
20ml Olive Oil
1 tsp Ginger Puree
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1 tsp Turmeric
150g Tinned Coconut Milk (as high % coconut extract as you can find - Lidl is good for this)
100g Soured Cream / Greek or Greek-Style Yogurt / more Coconut Milk
40g Ground Almonds
If using frozen prawns, ensure these are fully defrosted before using them. If using chicken or halloumi, dice this into bite-sized pieces. Place your chosen protein in a mixing bowl.
Add the oil & spices and combine to coat the protein.
Once you have prepared the sauce, heat a large frying pan. Fry the chicken for around 8-10 minutes, the halloumi for 5 minutes and the prawns for 3-4 minutes on a medium / high heat.
Mix with the sauce and serve. If using chicken, ensure that it is fully cooked.
To create a smooth korma sauce, we start with an onion & garlic paste. Put the diced onion and garlic in a small food processor / blender and add 100ml water. Blitz until you have a smooth paste.
Heat the olive oil in a medium frying pan and once the oil is hot, add the paste. It will spit and steam a fair amount so be careful when pouring the paste in.
Fry the paste over a medium heat until almost all of the liquid has cooked away.
Add the ginger and all the ground spices.
The mix will turn into a thick paste. Allow this to cook over a low-medium heat for 3-5 minutes.
Add the coconut milk, soured cream (or alternative) and ground almonds and stir.
If the sauce is too thick, add a little water to create your preferred consistency.