Malaysian chicken korma

    30 min

    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.


    London, England, UK
    2 people made this

    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.

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