Creamy Chicken & Soya Bean Korma - 5 servings


Related recipes:

One Pot Chicken and Soya Bean Stew

Italian Chicken and Soya Bean Soup


1kg chicken pieces

50g carrot, peeled & sliced

1g chilli powder, ground

4g medium curry powder

100g green and red pepper, chopped

300g Oja! Dry Roasted Soya Beans

500g large potatoes, peeled & cubed

15ml tomato paste

1l chicken stock

10g onion, chopped

2g medium curry powder

250ml coconut cream

2g garlic, crushed

1g turmeric, ground

Salt and pepper to taste


  1. Soak the Oja! Dry Roasted Soya Beans in boiling water for 20 minutes, drain the excess water and set aside.
  2. Sprinkle the curry powder over the chicken and place in the oven at 180˚C for 20 minutes, turning halfway through, until the skin has browned.
  3. Heat oil in a large pot and add the onions and garlic, frying until translucent.
  4. Add the remaining vegetables and fry for a further 3 minutes.
  5. Add the tomato paste and spices and lower the heat, frying until aromatic and all the vegetables are coated in spice.
  6. Pour the chicken stock and soaked Oja! Dry Roasted Soya Beans into the pot and bring the pot up to a gentle simmer. Add the chicken pieces.
  7. Simmer for 1 hour, or until the potatoes are softened, and the Oja! Dry Roasted Soya Beans are tender to the bite.
  8. Add the coconut cream, season with salt and pepper and serve with rice.


©2017 Copyright OJA! FARMS