My own version of chicken korma which is a big hit with the family. It can be sweet, so please modify to your own taste.
15 people made this
1 tablespoon olive oil
500g chicken breast fillets, diced
1 onion, chopped
3 cloves garlic, finely chopped
1 dessertspoon plain flour
1200 to 1800ml (2-3pt) water
1/2 teaspoon salt
1 pinch black pepper
1 handful chopped fresh parsley
5 sprigs fresh thyme
2 teaspoons ground cumin
1 teaspoon ground coriander or bunch chopped fresh coriander
1 teaspoon paprika
1 pinch ground ginger
1 teaspoon ground cinnamon
2 dessertspoons korma powder
1 dessertspoon sugar
150ml double cream
1 dessertspoon mango chutney
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Put olive oil in a pan with chicken, onions and garlic, fry gently for about 5 minutes until chicken has browned, then add 1 dessertspoon plain flour and mix in quickly. Add a small amount of the water to the pan and stir well. Continue to add in a little more water and keep doing the same to ensure the flour does not go lumpy. Only put about 300ml of the water in and ensure it is well mixed.
Add in all the remaining ingredients and give it a good mix.
Bring to the boil, then turn down and simmer for about 1 hour until chicken is tender. Keep checking on the pan as you may need to add more water to stop it getting too thick or it will end up sticking to bottom of pan.