Simple chicken korma
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About this recipe:
A great recipe and simple to make. Customise it to your own preferences and enjoy!
50g (2 oz) butter
2 skinless and boneless chicken breast fillets, diced
1 small onion, chopped
1 clove of garlic
1 chicken stock cube (e.g. Oxo)
1 tablespoon creamed coconut
2 to 4 teaspoons curry powder
1/2 small pot natural yoghurt to serve
10 min › Cook:
30 min › Extra time:
20 min › Ready in:
Melt butter in a large saucepan until sizzling and add the chicken. Cook over medium heat until browned and no pink is showing. Add onion and garlic to saucepan and cook until soft, around 5 minutes.
Make stock with boiling water as directed on stock cube packet.
Add stock along with all other ingredients to the saucepan, EXCEPT yoghurt, and bring to the boil. Turn down heat until simmering, cover and leave to simmer for 30 minutes.
Remove from heat and stir in the yoghurt. Mix well and enjoy!
Absolutely gorgeous! Adding to my favourites and definitely making it again.
- 23 Sep 2010
Just made this tonight and had to review immediately as it was soooo good! I did substitute the yogurt for single cream and added cardamon pods, a handful of dessicated coconut and a lot more garlic! Absolutely delicious and will be a regular weekly meal from now on.
- 21 Jan 2013
This was great, easy and very tasty. We had it with onion bhajis, vegetable samosas and nan bread and long-grain rice. Can definitely recommend.
- 13 Dec 2012
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