Chef Imelda Tynan’s Creamy Chicken Korma

Imelda Tynan's Creamy Chicken Korma
As dark evenings beckon and children are well settled into school, my one-pot chicken korma makes for an excellent family dish after a busy day.

As dark evenings beckon and children are well settled into school, my one-pot chicken korma makes for an excellent family dish after a busy day.

It can be made in advance and warmed to serve as needed, or even kept gently heating over the stove. Its rich aroma and delicate colour is the epitome of ‘comfort’ food, without the added sense of guilt or compromise in flavour. My spiced potatoes with cumin are a fantastic accompaniment to any meal, or serve as a tasty dish on their own.

Creamy Chicken Korma

6 chicken fillets, cubed

1 large onion, finely chopped

1 can of coconut milk

2 cloves of garlic, crushed

1 whole red chilli, diced

1 tsp of ground coriander

1 tsp turmeric

1 tsp garam masala

8 cardamon pods

1 tblsp tomato puree

1 tsp of ground cumin

2 tblsp of vegetable oil

A drizzle of cream to garnish

1 oz of ground almonds

100g natural yogurt

1 tsp of freshly grated ginger

Cut the chicken into bite size chunks. Blend the finely grated fresh ginger and crushed garlic with the natural yogurt to make a paste.

Mix the chicken pieces with the yogurt dressing and leave covered in the fridge to marinade.

Using a large deep frying pan, gently heat the oil. Add the coriander, turmeric and garam masala to the pan and saute over a low heat.

Increase the heat and add the finely chopped onion and diced red chilli. Stir fry for ten minutes. Once the onion has browned add the chicken pieces and the yogurt marinade to the pan. Again stir fry for 10 minutes.

Add the can of coconut milk and bring to the boil, stirring continuously.

When the coconut has dissolved into the liquid stir in the ground almonds.

Reduce to a low heat, cover the pan and simmer until the chicken is tender (approx 30-40 minutes).

Season with salt and pepper and a drizzle of fresh cream to taste. Serve with pilau or basmati rice.

Potatoes with Cumin

450g potatoes unpeeled

3 tblsp of olive oil or groundnut oil

½ tsp of cumin seeds

2 tsp of finely grated fresh root ginger

1 tsp of salt

1 tsp of ground cumin

½ tsp of cayenne pepper

2 tbsp chopped coriander

Fresh ground black pepper

In a large saucepan of salted water bring the potatoes to the boil and cook until tender. Drain and leave to cool. Once cool, peel and cut them into ¾ inch chunks.

Heat the oil in a large skillet or non-stick pan over a medium heat. When it is very hot add the cumin seeds and fry for a few seconds. Add the potatoes, ginger, salt, ground cumin, cayenne and black pepper. Stir fry the potatoes for ten minutes, keeping them turned.

Finally remove from the heat and season with salt and pepper according to taste. Stir in the finely chopped coriander.

Cookery demonstration

As part of Laois Connects mental health awareness week, on Wednesday October 8, I will be hosting a cookery demonstration in Telford’s Electrical, Portlaoise at 7.30pm. I am delighted to be associated with this great cause and to be able to showcase the food that we produce here every day at Tynan’s. Imelda Tynan.