Harmless Plant-Based Chicken Korma
Ingredients:
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1 onion, chopped
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2 tsp garlic
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1 tsp ginger
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4 tbsp korma paste
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250g Harmless plant-based chicken, cut into bite-sized pieces
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¼ cup almond flour or 2 tbsp almond butter
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400ml plant-based chicken stock
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1 tbsp brown sugar
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¾ cup coconut yoghurt
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¼ cup cooked sauce (from below), for marinating chicken
Instructions:
1. Make the base paste:
In a food processor, blend the onion, garlic, and ginger into a smooth paste.
2. Cook the paste:
Transfer the paste to a large, high-sided frying pan with 3 tbsp water. Cook for 5 minutes over medium heat, stirring occasionally.
3. Add spices:
Stir in the korma paste and cook for another 2 minutes until fragrant.
4. Marinate the chicken:
Set aside ¼ cup of the cooked sauce. In a bowl, mix this with the coconut yoghurt and Harmless chicken pieces. Let marinate for 10–15 minutes, then bake in the oven at 180°C for around 20 minutes or until the sauce is absorbed.
5. Finish the sauce:
Return to the pan and add almond flour (or almond butter), chicken stock, and brown sugar. Simmer gently for 10 minutes. For a smoother sauce, use a stick blender.
6. Combine:
Add the baked chicken mixture into the sauce and simmer for 5 more minutes. Adjust seasoning and add extra yoghurt or plant cream for creaminess if desired.
7. Serve:
Serve hot over basmati rice or with naan.
