This chicken korma with cumin naan is a comforting, mildly spiced curry that balances warmth and richness without overwhelming heat. Making the curry paste from scratch not only allows you to control the spice level and flavour, but also ensures the curry blend is gluten-free, which is particularly important for anyone cooking for coeliac disease or gluten intolerance.
The yoghurt-based sauce creates a korma that is creamy and well rounded, while tender chicken thighs, onion and capsicum add depth and substance. Korma is a style of curry that suits a wide range of tastes, making it an easy choice for family meals or casual entertaining.
The gluten-free cumin naan really is a game changer. It is far easier to make than you might expect, and once you have cooked it a few times it will quickly earn a permanent place in your recipe rotation.
It is the perfect partner for this gluten-free chicken korma, soaking up the delicious, creamy sauce, but it does not stop there. This naan is just as good served with other curries, spooned alongside slow-cooked dishes, or used as a base for flatbread-style meals. It is one of those recipes you come back to again and again.
Thanks to Callum Hann and Themis Chryssidis for sharing this recipe from their cookbook, Quick. Easy. Healthy, published by Murdoch Books.
Gluten-Free Chicken Korma with Cumin Naan
Ingredients
- ยฝ cup low-fat Greek-style yoghurt
- 3 garlic cloves thinly sliced
- 1 thumb-sized piece ginger finely grated
- 2 handfuls coriander stems finely chopped, leaves reserved
- 2 teaspoons garam masala plus 2 teaspoons extra
- 4 x 100g boneless skinless chicken thighs
- 2 tablespoons rice bran oil or olive oil
- 1 brown onion halved and thinly sliced
- 1 red capsicum thinly sliced
- 2 teaspoons curry powder
- 1 cup tomato passata purรฉed tomatoes
- 2 handfuls baby spinach
Cumin Naan Bread
- โ cup gluten-free self-raising flour plus extra for dusting
- โ cup low-fat Greek-style yoghurt
- 1 teaspoon cumin seeds
- Pinch of salt
Instructions
- Stir together the yoghurt, garlic, ginger, coriander stems and 2ย teaspoons of the garam masala in a large bowl. Slice each chicken thigh into four pieces, then each of those into three pieces so you have twelve pieces per thigh. Stir the chicken into the yoghurt mixture and set aside to marinate.
- Heat a large deep frying pan or stockpot over high heat. Add the rice bran oil, then add the onion and capsicum and stir for 2โ4 minutes until the onion starts to become golden brown. Add the curry powder and the extra 2 teaspoons of garam masala. Cook for a 1โ2 minutes, stirring until fragrant, before adding the chicken and yoghurt mixture. Cook for 2โ3 minutes, stirring often until the yoghurt has started to brown. Stir in the passata and cook for a further 5โ10 minutes until the chicken has cooked and the sauce has darkened slightly in colour.
- Meanwhile, make the cumin naan bread. Mix the flour, yoghurt, cumin seeds and salt in a bowl using a spatula, then use your hands to bring the dough together. Divide the mixture into four and dust each piece with a little extra flour. Press each dough piece down into a thin circular shape. Heat a frying pan over high heat, add the naan, two at a time and cook for 1โ2 minutes on each side until golden brown.
- Stir the baby spinach through the chicken korma
- and top with the reserved coriander leaves. Serve the korma with the cumin naan.
