Coconut and almonds give this mild korma its distinctive richness. Take a few minutes to prepare it, then leave it in the oven to cook. Serve with basmati rice or warm naan bread. Delicious!
If you need this dish in a hurry, simmer it on the hob for 20 minutes at step 2 instead of transferring it to the oven, then continue with step 3.
First time making Chicken Korma, adapted the recipe by not adding so much water, only had 1tbsp korma paste left so added medium curry powder, turmeric and a few crushed chillies. Also added a clove of garlic and about double the quantity of ground almonds as thought sauce wasn't thick enough. My husband thought it was better than the local takeaway. Would recommend giving it a try as it was so easy to do... - 10 Feb 2013
I wasnt a fan of the thickness of the sauce with the almonds. So instead of the almonds ive added a bit of butter and flour to my chicken stock. Its thickened the sauce right up. And if you do make it to thick add some milk to thin it out. Lovely. - 27 Aug 2014
I used pork & added a garlic clove but oh my word it was the easiest & most delicious curry ive ever made & it was so satisfying knowing I'd made it myself - 18 Feb 2015