Malaysian chicken korma

Malaysian chicken korma


2 people made this

About this recipe: This Malaysian korma is a cross between Indian and Thai. I like to add lots of vegetables in curries like this. It still tastes creamy because of the coconut milk.

liz London, England, UK

Serves: 4 

  • 1 tbsp sunflower oil
  • 4 halved, skinless boneless chicken breasts
  • 4 spring onions, chopped
  • 1 red hot chilli pepper, minced
  • 2 celery sticks, thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 150 g sliced mushrooms
  • 1 garlic clove, crushed
  • ½ tsp fennel seeds
  • 2 tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • 1 (400g) tin chopped tomatoes
  • 1 (400g) tin coconut milk
  • 1 can water chestnuts, drained
  • juice of ½ lime
  • 1 tbsp chopped fresh coriander, to garnish

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat the oil and brown chicken breasts for about 4 minutes on each side. Remove from the pan.
  2. Add the spring onions, chilli, celery and red pepper, and fry, stirring constantly, for 5 minutes or until the vegetables are slightly softened. Add sliced mushrooms and cook for about 2 minutes.
  3. Return the chicken to the pan and stir in the garlic, fennel seeds, ground coriander, cumin and turmeric. Cook for 1 minute. Add the tomatoes with their juice, and the coconut milk. Bring to the boil, then reduce the heat and cover the pan. Simmer for 5 minutes.
  4. Stir in the water chestnuts and lime juice.
  5. Serve with hot rice, and garnish with a sprinkle of chopped fresh coriander.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate