Ingredients
Units
Scale
- 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