Creamy chicken korma

    1 hour 15 min

    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!

    395 people made this

    Serves: 4 

    • 1 tbsp sunflower oil
    • 1 onion, chopped
    • 1 tsp finely chopped fresh root ginger
    • 2 tbsp korma (mild) curry paste or powder
    • 600g skinless chicken breast fillets, thickly sliced
    • 150ml hot chicken stock, made with stock cubes
    • 400ml can coconut milk
    • 50g ground almonds
    • 2 tbsp chopped fresh coriander (optional)

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Fry the flavourings: Preheat the oven to 180°C (160°C fan oven), gas 4. Heat the oil in a flameproof casserole or heavy pan and lightly cook the onion and ginger for 4-5 minutes or until softened. Stir in the curry paste or powder and cook over a low heat for 1 minute, taking care that it does not burn.
    2. Cook the chicken: Add the chicken slices to the casserole or pan, stirring to coat them in the spicy onions. Add the stock and coconut milk, and bring to the boil. Season. If cooked in a pan, transfer to a warm casserole. Cover with a tight-fitting lid, then put in the oven and leave to cook for 45 minutes to 1 hour.
    3. Add the almonds: When ready to serve, remove the casserole from the oven, and stir in the ground almonds to thicken the sauce. Scatter coriander on top, if you like.

    …speed it up

    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.

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