Bloem - July 2021

FOCUS ON CHECKERS WINTER FOOD CHICKEN
TIPS
Coconut cream is richer and
thicker than coconut milk, with
a higher ratio of coconut to
water.
CHICKEN
AND SPINACH KORMA
Korma refers to the style of curry –
rich and smooth, including almonds, onion and often vegetables.
SERVING: 4
YOU WILL NEED
15ml oil, Canola
1ea Large onion, chopped
4-6 Chicken breast fillets, cut into strips
2ml Turmeric
80g Green curry paste
100g Ground almonds
1 can (410ml) Simple Truth coconut milk or cream
175ml Plain yoghurt
60ml Fresh coriander, chopped (a few whole sprigs for garnish)
Freshly ground black pepper and salt
150g Baby spinach
METHOD
Heat the oil in a saucepan and stir-fry the onion for a few minutes or
until fragrant.
Season the chicken breast strips and add to the saucepan – stir-fry in
batches for 5 minutes – remove the chicken strips from the pan.
Stir in the turmeric, curry paste and almonds.
Add the coconut milk, yoghurt and coriander and heat until the
mixture is about to boil.
Add the chicken and simmer to completely cook the chicken – add
the spinach and heat until the spinach is wilted.
Serve with Basmati rice and coriander salsa (see recipe).
Dhania / Coriander salsa
YOU WILL NEED
90g Fresh coriander, including the roots,
roughly chopped
25g Desiccated coconut (60ml)
15ml Soft brown sugar
15ml Grated fresh ginger
1 Small onion, chopped
30ml Fresh lemon juice
1-2 Small green chilies, seeded
METHOD
Place all the ingredients, and 5ml salt, in a
food processor and process for 1 minute,
or until finely chopped. Refrigerate until
ready to serve. Serve chilled.
RECOMMENDED WINE:
Chardonnay, Riesling or Pinot Noir
Recipe: CHEF SUNÉ NIEMAND. Photo: ZITA OLINGER FROM ZITA FILMZ.
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July 2021 Get It Bloemfontein 45