Chicken korma with green beans

    50 min

    In an attempt to get my kids to eat their vegetables, I discovered that they seem to enjoy this mild korma curry with green beans! Add some chilli paste if you prefer a spicier version!

    3 people made this

    Serves: 4 

    • 1/2 teaspoon of paprika
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon of ground ginger
    • 1 teaspoon of cinnamon
    • 1 teaspoon of turmeric
    • 1/2 teaspoon of ground white pepper
    • 300g green beans, sliced into 3cm pieces
    • 2 skinless chicken breasts, cubed
    • 2 tablespoons of oil
    • 1 clove of garlic, finely chopped or crushed
    • 1 large onion, grated
    • 250g chopped tomatoes
    • 4 tablespoons of chicken stock
    • 2 tablespoons of ground almonds
    • 1/2 bunch of fresh coriander, finely chopped
    • 4 tablespoons cream
    • 4 tablespoons yoghurt
    • flaked almonds, to serve
    • fresh coriander leaves, to serve

    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Mix the paprika, cayenne, ginger, cinnamon, turmeric and white pepper in a bowl; set aside.
    2. Boil the green beans in plenty of water for about 5 minutes; drain.
    3. Heat oil in a frying pan over medium heat. Add onions, garlic and chicken; cook and stir until chicken has browned on all sides; stir in herbs.
    4. Stir in tomatoes, chicken stock and ground almonds. Add the green beans; simmer over a low heat until the chicken is cooked through.
    5. Stir in chopped coriander, cream and yoghurt; simmer for a few minutes.
    6. Serve with rice, flaked almonds and freshly chopped coriander.

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