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Chicken, pumpkin and chickpea korma with crispy shallots


Serves: 4
timePrep time: 50 mins
timeTotal time:
Chicken, pumpkin and chickpea korma with crispy shallots
Recipe photograph by Laura Edwards

Chicken, pumpkin and chickpea korma with crispy shallots


Serves: 4
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
715Kcal
Fat
47gr
Saturates
19gr
Carbs
24gr
Sugars
12gr
Fibre
10gr
Protein
43gr
Salt
3gr

Linda Tubby

Linda Tubby

A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.

See more of Linda Tubby’s recipes
Linda Tubby

Linda Tubby

A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.

See more of Linda Tubby’s recipes

Ingredients

  • 150g echalion shallots, roughly chopped
  • 5cm piece root ginger, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 tsp mixed peppercorns
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • ½ tsp fennel seeds
  • 4 tbsp sunflower oil
  • 1 x 615g pack skinless chicken thigh fillets, trimmed and halved
  • 1 large onion, chopped
  • 3 cardamom pods, bruised
  • 2 star anise
  • about 600g pumpkin or squash (to give 500g prepared weight), cut into 2.5cm chunks
  • 1 x 400g tin chickpeas, rinsed and drained
  • 1 large tomato, skinned, deseeded and chopped
  • 2 tsp Maldon sea salt
  • ¼ tsp cayenne pepper
  • 75ml full-fat natural yogurt
  • 1 x 400ml tin coconut milk
  • 2-3 tbsp finely chopped mint
  • 2-3 tbsp coriander leaves
For the crispy shallots
  • 150ml sunflower oil
  • 250g echalion shallots, thinly sliced

Step by step

Get ahead
Make the shallots up to 2 days ahead, store in an airtight container and add the mint just before serving. Make the curry a day ahead, chill and reheat gently on the hob until piping hot; add the coriander to serve. It freezes well.
  1. Put the chopped shallots, ginger and garlic in a food processor or blender and whiz to a paste with 2 tablespoons of cold water. Grind the peppercorns, coriander, cumin and fennel seeds to a fine powder in a spice grinder or using a pestle and mortar.
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Heat 1 tablespoon of the oil in a large casserole over a medium heat and fry the chicken in 2 batches for 3-4 minutes until golden –remove to a plate as it is browned. Add the rest of the oil and fry the onion for 5 minutes until softened. Add the cardamom pods, star anise and the shallot paste, and fry for 3-4 minutes, stirring frequently.
  3. Add the pumpkin to the casserole and fry for 3-4 minutes. Then stir in the ground spices. Return the chicken and any juices to the casserole with the chickpeas, tomato, sea salt and cayenne.
  4. Mix the yogurt and coconut milk together; stir into the casserole. Bring to the boil and simmer gently for 5 minutes. Lay a circle of baking paper directly on top of the curry, add a lid and put it in the oven for 30 minutes until the chicken and pumpkin are fully cooked. Remove the star anise and cardamom pods.
  5. For the crispy shallots, line a tray with kitchen paper. Heat the oil in a wok or frying pan over a medium heat and add the sliced shallots. Fry them, stirring frequently, for 8-10 minutes or until evenly golden. Using a slotted spoon, scoop them onto the paper when they are done and spread out so they crisp up.
  6. Mix the mint with the crispy shallots; serve scattered over the korma with the coriander.

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