Delicate monkfish and creamy chickpeas make this curry extra comforting.
- 2 tbsp rapeseed oil
- 1 onions, finely chopped
- 1 sweet potato, peeled and cubed
- 2 garlic cloves, crushed
- 2 tsp finely grated root ginger
- 1 tbsp mild curry spice
- 1 tsp turmeric
- 400g can chopped tomatoes
- 1 tbsp mango chutney
- 400g can coconut milk
- 4 x medium Monkfish fillets, skinned & cut into 1 inch pieces
- 1 x 400g can chickpeas, drained and rinsed
- Juice of 1 lime
- 200g baby spinach leaves
- sea salt and freshly ground black pepper
- steamed basmati rice, to serve
- 1 tbsp chopped coriander
- Heat the oil in a large pan over a medium-high heat and fry the onions and garlic for 4-6 minutes, until golden brown. Stir in the ginger and sweet potato and cook for 1 minute, stirring.
- Add the curry spice, turmeric and a pinch of salt and cook for another minute, stirring.
- Add the tomatoes, mango chutney and coconut milk. Stir well to combine, then bring to a fast simmer for 3-5 minutes, until the sauce is so well reduced that it is almost sticking to the bottom of the pan, stirring occasionally. Stir in the diced monkfish.
- Slowly bring to the boil, then reduce the heat and simmer gently for 10–15 minutes, until the chicken is cooked through and completely tender. Add in the rinsed chickpeas, lime juice and spinach and cook for a further 3-4 minutes.
- Season to taste.
- To serve, arrange the basmati rice and chicken korma on warmed plates and scatter over the coriander sprigs to garnish