We love good Chicken and Chickpea Korma Crumble and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Diced Chicken Thigh
Green Bullet Chilli
Korma Curry Paste(ContainsMustard)
Chicken Stock Powder(ContainsCelery)
Water for the Sauce
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chicken and season with salt and pepper. Fry until golden brown on all sides, 5-7 mins. Turn every couple of mins. Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop.
Once the chicken is brown, add the onion to the pan, stir together and cook with the chicken until the onion is soft, 4-5 mins. Add the garlic, korma paste and half the green chilli. Stir and cook for 1 minute, then pour in the coconut milk, chicken stock powder and water (see ingredients for amount). Stir together.
Drain and rinse the chickpeas in a colander, pop half of them in a bowl and roughly mash with a fork. Add the crushed and whole chickpeas to the chicken mixture in the pan. Season with salt and pepper, stir together and bring the mixture to a simmer, reduce the heat to medium and simmer until the mixture has reduced slightly, 6-8 mins.
Meanwhile, roughly chop the peanuts. Pop them in a bowl with the panko breadcrumbs and oil (see ingredient list for amount). Season with salt and pepper and mix together. Preheat your grill to high.
Once the sauce has thickened, stir in the kale, cover with a lid and simmer until the kale is tender, 5-6 mins. Taste and add salt and pepper if you feel it needs it, then pour into an ovenproof dish. Sprinkle over the crumb and grill until the top is golden, 3-4 mins. TIP: Keep an eye on it to make sure it doesn't burn!
Serve the crumble in bowls and sprinkle over the remaining green chilli. Enjoy!