This is the first of my favourite dinner recipes I’ll post, because it’s a perfect comforting winter dish and I’ve been asked the recipe a few times! This recipe is inspired by a Creamy Chicken Korma recipe by well-known Irish chef Nevin Maguire, from one of his brilliant cookbooks that we have at home. It’s a really clean, hearty meal and packed full of both macro and micro-nutrients, as well as featuring some of my favourite spices. It’s ideal for meal preparation, and also if you’re cooking up for a group of friends or your family!
Recipe (for 6 servings):
Ingredients:
- 5-6 chicken breast fillets
- 1 white onion, finely chopped
- 1 400g can of chickpeas
- 1 400ml can of chopped tomatoes
- 1 400ml can of low-fat coconut milk
- 1 tbsp tomato puree
- 1 tbsp mango chutney
- 1.5 tsp turmeric
- 1.5 tsp powdered ginger (fresh ginger chopped would also work)
- 1 tsp garam masala
- 2 cloves of garlic minced
- 1 tbsp coconut oil or olive oil
- Serve with: Brown rice (we use Uncle Ben’s, but you could use any)
- Optional: If you wanted to add an extra vegetable serving to this meal, I would recommend either adding a couple of handfuls of spinach, one chopped red or green bell pepper, or diced mushrooms, at step 10 of the method (i.e. with the chickpeas).
Method:
- Preparation: Chop up your chicken fillets (into bite-size pieces), onion, and garlic cloves, and place aside.
- Begin cooking! Heat the oil in a large pot on a medium heat, and add the diced onion and miced garlic. Fry for 3-4 minutes or until the onions are softened and translucent.
- Add your spices, and cook for 2-3 minutes until the onions are coated and delicious smells are filling your kitchen!
- Add your tinned chopped tomatoes, mango chutney, and tomato puree. Combine well, and allow to allow to simmer for 2-3 minutes to allow the liquid to reduce slightly.
- Add the tin of coconut milk and stir again.
- Add the chicken to the sauce, and stir. Allow the sauce to begin to bubble, and then reduce the heat to a simmer.
- Cover the pot, and simmer for about 15-20 minutes, stirring every 5 minutes or so.
- Place a pot of water to boil for your rice and cook it simultaneously.
- The idea is that the chicken should cook in your sauce. Check a couple of pieces at 20 minutes to ensure cooked through.
- Now add the tin of chickpeas and allow another 3-5 minutes to simmer. (If adding vegetables, chuck them in now too!)
- Serve with a side of brown rice or whatever type you prefer! I like to have this with a side of greens and rice.
- Toppings suggestion – my sisters love putting a dollop of soured cream on top! I usually sprinkle over some feta cheese if I have it or add a tablespoon of hummus, just for that little extra creaminess!
I hope you guys like this recipe as much as my family do! It’s a staple weekday meal in our house as its delicious, quick and inexpensive to make, and serves a few hungry mouths easily! As always, any questions about the recipe please ask!
Enjoy!
Ciara 🙂 x
The Irish Balance 
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