Chicken & turkey· GF · DF · NUTS

Gentle Chicken Korma

Name: Gentle Chicken Korma
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 650g chicken breast, trimmed; 1 × 400ml tin light coconut milk; 250g sweet potato, diced; 150g carrot, grated; 1 tin (240g drained) chickpeas, rinsed well; 80g leek, finely sliced; 40g ground almonds; 20g fresh ginger; 10ml rapeseed oil; 2 cloves garlic, crushed; 8g (2 tsp) maple syrup; 15g coriander, cumin, garam masala, turmeric, cardamom; 1 cube stock cube; 250ml water

A mild, creamy korma of light coconut and almonds, with sweet potato and carrot blended in for body and fibre.

makes 25 blocks, about 33p each

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BatchJoy

batchjoy.com/recipes/gentle-chicken-korma/

Illustration of a bowl of Gentle Chicken Korma

Time: 1 hr15 min prep · 45 min cook
Makes: 25 blocks
Cost per blockPer block: 33p
Calories per blockCalories: 83 kcal
Fibre per blockFibre: 1.5g

You’ll need

Batch size

blocks

650gchicken breast, trimmed
1 × 400ml tinlight coconut milk
250gsweet potato, diced
150gcarrot, grated
1 tin (240g drained)chickpeas, rinsed well
80gleek, finely sliced
40gground almonds
20gfresh ginger
10mlrapeseed oil
2 clovesgarlic, crushed
8g (2 tsp)maple syrup
15gcoriander, cumin, garam masala, turmeric, cardamom
1 cubestock cube
250mlwater

Allergens: Tree nuts. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Basmati rice and a flatbread · A jacket potato · A wrap with cucumber

Method

Step 1: Cook the leek and carrot in the oil over a low heat until soft, 10 minutes, adding the garlic for the last minute.
Step 2: Add the ginger and spices for 1 minute, then the sweet potato, almonds, coconut milk, stock and maple syrup.
Step 3: Add the whole chicken breasts. Cover and simmer gently for 25 minutes until cooked through.
Step 4: Lift out the chicken and blend the sauce smooth. Shred the chicken back in with the chickpeas and simmer uncovered for 10 minutes until thick.
Step 5: Cool and freeze in 70g blocks.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	83	7.8g	5.7g	3.1g	1.5g	0.25g
Per 3 blocks	249	23.4g	17.1g	9.3g	4.5g	0.75g

Cook’s notes

Leek gives a softer, gentler onion flavour than onion itself.
Keep to 1 tbsp of almonds per portion if you're sensitive to nuts.
Thigh fillets make it richer but add fat.

Serve it

Basmati rice and a flatbread · A jacket potato · A wrap with cucumber.

This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 249 kcal and 23.4g protein before rice, bread or potatoes.

Gentle Chicken Korma questions

Why cook the chicken breasts whole?

Poaching them whole in the sauce keeps them moist, and they are easy to lift out before you blend. Shredding them afterwards gives a soft texture that holds up well in the blocks.

Can I make it without the almonds?

Leave them out if you need to avoid nuts. The blended sweet potato and coconut still give the sauce body, though it will be a little less rich.

Can I use something other than sweet potato?

Peeled potato or extra carrot works and blends smoothly, though the sauce will be a little less sweet. Use the same weight.