Sailors Treat – “Mid Ocean Chicken Korma”
It’s June and sailing weather, even for Ireland, is unseasonably cold! So, when some sailing pals were on a recent excursion, they took a Thermal Chef and without any galley(kitchen) facilities were treated to a mouty-watering and body-warming CHICKEN KORMA in the middle of the Irish sea!
Just 10 minutes preparation in the kitchen before they set sail meant they could serve the dish when they needed it most… hours later. Its also great for fishing and camping trips and using at holiday homes.
Top-Notch Indian Korma on the high Seas!
INGREDIENTS
6-8 chicken thighs, cubed (skins & bones removed)
1 large onion, diced
1-2 chillies (to taste) deseed & chopped
1 inch of fresh ginger (peeled & finely chopped) or dried if you dont have it
4 tablespoons of curry paste ( any of the supermarket tubs will do, just make sure its a mild one!)
250ml of coconut milk
Fresh or dried Coriander
1/2 pint of chicken stock ( a cube is fine)
Salt & Pepper to taste
OPTIONAL EXTRAS to serve with:
Naan Breads
2 tablespoons of ground almond
Natural Yogurt
Diced tomatoes
METHOD
Fry the chicken in the inner pot with some oil until golden then remove.
In the inner pot then fry the onion, chilli, ginger and curry paste, stirring for 2-3 minutes
Pour in the stock, coconut milk, ground almonds & shredded coriander. Stir well
Add Chicken back into inner pot and bring to the boil, turn down and simmer with the lid on for 10 minutes.
Leave for a minimum of 3 hours. It will improve if you leave for longer.
Serve with the Naan bread and if you have the inclination, the chopped tomatoes and natural yogurt on top!
The Thermal Chef's Recipes 
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