Chicken Korma With Lime & Coriander Rice

Happy Wednesday Lovelies!
When it comes to curries I'm a bit of a whimp! I like them mild, creamy & flavoursome. When dining out I always opt for either a Chicken Tikka Makhani or a Chicken Korma. If I cook a curry at home, it invariably ends up being the curry I'm posting about today - it never fails & is a regular chez intotheblonde (in fact I'm surprised I hadn't blogged this dish already!).
Adding lime zest, juice & coriander to the rice creates a refreshing, zingy side to accompany the curry - it's also a great rice for serving at summer BBQs.
To make the dish more on the healthy side I use Light Coconut Milk & fat free yoghurt
First up the chicken Korma...

Ingredients 800g skinless and boneless chicken thighs (I prefer to use 4 chicken breasts)
2 medium onions
1 fresh green chilli
1 thumb sized piece of fresh root ginger
1 small bunch of fresh coriander
olive oil
a knob of butter
290g jar of Patak's korma curry paste
1 x 400ml tin of coconut milk (I used light coconut milk)
1 x 400g tin chickpeas
2 heaped tablespoons desiccated coconut
sea salt and freshly ground black pepper
500g natural yogurt
1 lemon

Method
Cut the chicken into approximately 3cm pieces. Peel, half and chop your onions. Halved and finely slice the chili. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks. Drain the chickpeas.

Put a large casserole type pan on a high heat and add a couple of glugs of oil. Put the chicken thighs into the pan and brown lightly on all sides for five minutes. Push the chicken to one side of the pan. Stir in the onions, chili, ginger and coriander stalks with the butter. Keep stirring it enough so it doesn't catch and burn but turns lovely golden. Cook for around ten minutes. Add the korma curry paste, coconut milk, the drained chickpeas and dessicated coconut. Half fill the empty tin with water, pour into the pan and stir again. Bring to the boil, then turn the heat down and simmer for 45 mitues with the lid on. Check the curry regularly to make sure it isn't drying out. Add a little extra water if necessary. Remove the lid and cook down at a simmering heat for another 25 mins. Season with Salt and Pepper.

Serve with rice. Add a few spoonfuls of natural yoghurt and scattered coriander leaves. Service with lemon wedges for spooning over
Onto the rice...recipe link!

Wishing you all a yummy Wednesday