Recipe may contain gluten, peanuts, tree nuts, milk and soy.
We turned your favourite chicken curry into the ultimate Aussie party food: meet our latest chicken korma cob loaf dip.
2 tbsp vegetable oil
1 brown onion, chopped
3 tsp garam masala
3 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp dried chilli flakes
1/2 tsp ground turmeric
1 tbsp grated fresh ginger
2 garlic cloves, crushed
600g chicken thigh fillets, cut into 2cm pieces
1/4 cup tomato paste
1 cup Massel Chicken Style Liquid Stock
400ml can coconut cream
1 tbsp cornflour
1 cob loaf
Olive oil spray
Plain Greek-style yoghurt, to serve
Fresh coriander sprigs, to serve
Mini pappadums, to serve
5 Method Steps
Step 1Heat oil in a large, deep frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add spices. Cook for 1 minute or until fragrant. Add ginger and garlic. Cook for 30 seconds.
Step 2Add chicken and tomato paste to pan. Stir to combine. Gradually stir in stock. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes.
Step 3Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Trim 4cm off the top of cob. Leaving a 1cm thick edge, remove bread from centre of cob. Cut bread and bread top into large cubes. Place cob and cubes on prepared tray and spray with oil.
Step 4Bake for 20 minutes or until bread is golden.
Step 5Meanwhile, add coconut cream to curry. Stir to combine. Simmer for 10 minutes or until chicken is cooked through. Blend cornflour with 1 1/2 tablespoons water until smooth. Add to curry. Simmer for 5 minutes or until sauce has thickened. Set aside for 10 minutes to cool slightly. Spoon curry into cob loaf. Dollop with yoghurt and sprinkle with coriander. Serve with pappadums and bread cubes.