About this recipe:This is the easiest chicken korma recipe that I have. There is no need to stand over the hob cooking for hours, you simply blitz the sauce in a food processor, pour it over the chicken and bake until done. It's wonderful, when served with hot rice and naan bread.
3 tablespoons olive oil
2 large onions, chopped
6 tablespoons natural yogurt
2 tablespoons mango chutney
4 cloves garlic, finely chopped
2 teaspoons turmeric
1 teaspoon chilli powder
2 teaspoons garam masala
2 teaspoons salt
4 boneless, skinless chicken breast fillets, chopped
30g flaked almonds
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat oven to 180 C / Gas 4. Lightly grease a 2 litre baking dish.
Heat oil and butter in a frying pan over medium heat. Cook onions in oil until soft.
Place onion, yogurt, mango chutney, garlic, turmeric, chilli powder, garam masala and salt into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of double cream. Add water or yogurt to thin it out, if needed. Spread chicken into prepared baking dish then pour the onion sauce over the chicken.
Bake in preheated oven for 30 minutes or until the chicken is cooked through. Sprinkle flaked almonds over the top and serve.