jamie oliver's chicken korma. yum.

serves 4-6 (it makes quite a lot, really)

for the curry paste (if you don't want to make your own, he suggests patak's):
2 cloves of garlic
thumb-sized piece of ginger root
1 1/2 t. cayenne pepper
1 t. garam masala
1/2 t. sea salt
2 T. peanut oil
1 T. tomato paste
2 fresh green chilis (i used serrano)
3 T. unsweetened shredded coconut
2 T. almond flour (i used whole wheat b/c that's what i had)
small bunch of fresh cilantro

spices for toasting:
2 t. cumin seeds
1 t. coriander seeds

first peel the garlic and ginger. put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat. Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whiz to a powder (i did the latter). Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Now, the chicken korma itself:
1 3/4 lbs. boneless, skinless chicken breasts
2 medium onions
optional: 1 fresh green chile
thumb-sized piece of ginger root
small bunch of fresh cilantro
1 15oz. can of garbanzo beans
peanut or vegetable oil
pat of butter
1/2 c. korma paste (patak's or homemade)
1 14oz. can of coconut milk
small handful of sliced almonds (i didn't have these)
2 heaped T. of unsweetened shredded coconut
sea salt and freshly ground black pepper
natural yogurt
lemon

To prepare:
cut chicken into approx. 1 inch pieces. peel, halve, and finely slice your onions. halve, seed, and finely slice the chile if you're using it. peel and finely chop the ginger. pick the cilantro leaves and finely chop the stalks. drain the garbanzo beans.

To make your curry:
put a large casserole-type pan (i used a large frying pan with high sides) on a high heat and add a couple of lugs of oil. add the onions, chile, ginger, and cilantro stalks with the butter. keep stirring it enough so it doesn't catch and burn but turns evenly golden. cook for around 10 minutes. add the curry paste, coconut milk, half your sliced almonds, the drained garbanzo beans, unsweetened shredded coconut, and sliced chicken breasts. half fill the empty can with water, pour it into the pan, and stir again. bring to a boil, then turn the heat down and simmer for 30 minutes with the lid on. check the curry regularly to make sure it's not drying out, and add extra water if necessary. when the chicken is tender and cooked, taste and season with salt and pepper--please season carefully.

To serve your curry:
serve with rice. add a few spoonfuls of natural yogurt dolloped on top, and sprinkle over the rest of the sliced almonds. finish by scattering over the cilantro leaves, and serve with lemon wedges for squeezing over.

Enjoy! I surely did.