If you’re looking for a quick and delicious meal on a busy weeknight, my Chicken Korma recipe may be just what you need. Despite its speedy preparation and simple ingredients, this dish does not compromise on flavour. Storebought korma paste is combined with coconut cream for a fragrant, creamy sauce that takes next to no effort to prepare. I like to serve this curry with yoghurt, rice, papadums and a zingy pineapple and coriander salsa.
Can you make Chicken Korma ahead of time?
Yes, Chicken Korma can be made ahead of time. It can be refrigerated for up to 3 days and frozen for up to 3 months. Thaw completely in the fridge overnight before use.
Is Chicken Korma suitable for leftovers?
Yes, Chicken Korma can be stored in the fridge for up to 3 days and reheated in the microwave.
Print
Chicken Korma
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
- 2 tbsp ghee, coconut oil or olive oil
- 1 large onion, diced
- 1 tsp ginger, minced
- 2 heaped tbsp korma paste
- 500 g chicken thigh fillets, cut into bite-sized pieces
- 400 ml coconut cream (1 can)
- 1 tsp sugar
To serve
- 4 tbsp plain yoghurt
- 1/4 cup fresh coriander/cilantro, roughly chopped
- Steamed basmati rice
- Papadums
- Pineapple & coriander salsa (optional)
Instructions
- Heat the oil in a large skillet on medium-high heat. Add the onions and ginger and cook for 2-3 minutes, until soft and fragrant.
- Add the korma paste. Stir for 30 seconds.
- Add the chicken and cook for 3-4 minutes, until sealed.
- Add the coconut cream and sugar and simmer for 8 minutes.
- Top with a swirl of plain yoghurt and a sprinkle of coriander, if using.
- Serve with steamed basmati rice, papadums and pineapple & coriander salsa.
Notes
MAKE AHEAD
Refrigerate for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: chicken, chicken korma
- Method: deep pan, simmer
- Cuisine: Indian
