Spring recipes Archives - Fuel My Plate

Ready in just 20 minutes, this chicken korma is the perfect curry for kids and fussy eaters as it’s super creamy and not too spicy.

This healthy korma is a gentle introduction to curry making as there’s no fancy techniques or specialist ingredients that will send you on a supermarket treasure hunt.

The beauty of my recipe is that it contains as many shortcuts as it does ingredients, which means anyone can turn them into a kid-friendly curry in under 30 minutes.

Using a pre-made curry paste and a blender for the onion, garlic and ginger cuts the cooking and prep time in half, plus you can even buy ready-diced chicken if you really want to keep the washing up to a minimum.

Traditionally, cream is used to thicken and finish the sauce but unless you plan on making any desserts before it goes off, I’d recommend using Greek yoghurt instead. It’s far healthier that way and you can then use the leftovers for breakfast tomorrow morning. Now that’s clever cooking and proper planning.

Tips & Notes To Know

Not a fan of almonds? Try blitzing a handful of cashews or pistachios and use them as the base for the sauce instead.
Make it spicier: If you can handle a little heat, add some fresh chillies or a dash of deggi mirch (an Indian chilli powder) to the onions.
Go meat free: Replace the chicken with tofu, paneer or mixed vegetables.
Make ahead: Curries always taste better the next day. You can also store any leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer.

Easy chicken korma

Serves: 4 Prep time: 5 mins Cook time: 20 mins 20 mins

Ingredients

1 brown onion, chopped
2 garlic cloves, chopped
2cm piece fresh root ginger, roughly chopped
1 tbsp vegetable oil
4 tbsp korma curry paste
4 skinless chicken breasts, cut into large chunks
4 tbsp ground almonds
50g sultanas and golden raisins
350ml chicken stock
1 tbsp mango chutney
100ml Greek yoghurt (0% fat)

To serve
1 tbsp flaked almonds, toasted

Instructions

Step 1
Add the onion, garlic and ginger to a food processor and blitz to a paste (add a splash of water, if necessary, to help get it moving).

Step 2
Heat the vegetable oil in a pan over a medium heat and tip in the onion paste. Fry for 6-8 minutes, stirring regularly, until golden and fragrant.

Step 3
Add the korma curry paste and continue to stir-fry for 2 minutes, then add the chicken breasts, ground almonds, raisins and sultanas, chicken stock and mango chutney.

Step 4
Bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 10 minutes or until the chicken is cooked through.

Step 5
Remove the pan from the heat and gently fold through the Greek yoghurt. Season to taste and transfer to a serving dish. Garnish with toasted flaked almonds, if desired.

Did You Make This Recipe?

Tag me on Instagram at @Chef_Catling.

Serving Suggestions

On a bed of coconut, basmati or pilau rice.
With a side order of garlic and coriander naan breads and onion bhajis.

Frequently Asked Questions

I Have A Nut Allergy. Can I Substitute The Ground Almonds?

Ground almonds are often used in cakes and other bakes to add moisture and sweetness. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor.

What Curry Paste Should I Use?

My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body.

Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives.

Elevating a simple bowl of porridge with coffee, vanilla and a date caramel syrup gives it an instant upgrade. Top with pecans and banana for an energy-boosting breakfast.

Whenever the weather is cold, all I want for breakfast is a steaming hot bowl of porridge to wake me up. Here, I’ve payed homage to my mum’s favourite coffee and incorporated my signature date syrup to mimic the flavours of a caramel mocha.

Don’t hold back on the coffee if you like your caramel mocha porridge extra strong.

How To Make Caramel Mocha Porridge

Chef Catling’s recipe notes
Recipe: Caramel mocha porridge
Frequently asked questions

Tips & Notes To Know

Looks can be deceiving: The porridge tastes seriously indulgent but is actually rich in healthy fats, fibre and vitamins. The cacao nibs and cocoa powder provide a rich, slightly bitter chocolate flavour but without all the added sugar.
Don’t skip the medjool dates: My speedy caramel is naturally sweet, vegan and delicious on top of porridge and pancakes.
Want more of a latte vibe? Froth a little milk and pour over the top before serving.

Caramel mocha porridge

Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins

Ingredients

4 medjool dates, finely chopped
400ml water
1/2 tsp ground sweet cinnamon
2 tsp cocoa powder
1 tsp cacao nibs
120g rolled porridge oats
350ml semi-skimmed milk
1/2 tsp vanilla bean paste
2 tsp coffee extract

To serve
1 banana, finely sliced
2 tbsp pecan nuts, roughly chopped

Instructions

Step 1
Add the dates to a small saucepan with 50ml of water and cook over a low heat for 2-3 minutes until a smooth paste forms. Pour in the cinnamon, cocoa powder and cacao nibs and cook for 1 minute more.

Step 2
Stir in the porridge oats, milk, vanilla bean paste, coffee extract and the rest of the water. Bring to a gentle simmer over a low-to-medium heat.

Step 3
Add a pinch of salt and continue to cook the porridge for 5 minutes or until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan.

Step 4
Loosen with extra milk, if desired, and divide the caramel mocha porridge between bowls. Serve topped with sliced banana and pecans.

Did You Make This Recipe?

Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Kind Of Oats Should I Use For My Porridge?

Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency.

Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats.

What Are Medjool Dates?

Native to Morocco, medjool dates are super sticky flavour bombs, which can be eaten as a snack or used in sauces, batters and sticky toffee pudding to add texture, richness and pops of sweetness.

Be warned: They don’t come cheap and in their rawest form, they are capable of pulling out fillings. However, when heated and mixed with a little water, they form the most irrestibile caramel which can be used to drizzle over pancakes, porridge or overnight oats for an extra dose of decadence.

What Are Cacao Nibs?

Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium.

Where Can I Buy Coffee Extract From?

Most supermarkets stock coffee extract in the baking aisle. If you can’t find it, simply replace the same amount of extract for instant coffee, mixed with a little water.

How Do I Make Caramel Mocha Porridge Dairy Free?

Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk.