Ingredients
Scale
- 2 tbsp ghee, coconut oil or olive oil
- 1 large onion, diced
- 1 tsp freshly minced ginger
- 2 heaped tbsp korma paste (see note 1 about gluten)
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 400 ml (14 fl oz) coconut cream
- 1 tsp sugar
To serve
- 4 tbsp plain yoghurt
- ¼ cup (7 g) coriander (cilantro), roughly chopped
- Steamed basmati rice
- Papadums (see note 1 about gluten)
- Pineapple & coriander salsa (optional)
Instructions
- Heat the oil in a large, heavy-based frying pan over medium–high heat. Add the onion and ginger and cook for 2–3 minutes, until soft and fragrant.
- Add the korma paste and cook, stirring, 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
Note 1 – Although most korma pastes and papadums are gluten-free, always check the labels to be 100% sure.
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container 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 in an airtight container. Reheat in the microwave.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: chicken, chicken korma
- Method: deep pan, simmer
- Cuisine: Indian