Chicken Korma
Servings: 4
Calories: 601kcal
Without compromising on flavour, you can make your favourite mild creamy curry at home with this easy 20-minute Chicken Korma recipe. Using store-bought curry paste, coconut cream and a few pantry staples, chicken is cooked to tender perfection, then served on top of steamed rice. Yoghurt, papadums and a refreshing pineapple salsa are the perfect finishing touches.
Ingredients
- 2 tbsp ghee, coconut oil or olive oil
- 1 large onion
- 1 tsp freshly minced ginger
- 2 tbsp korma paste, or to taste
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 400 ml coconut cream
- 1 tsp sugar
TO SERVE
- 4 tbsp plain yoghurt
- 7 g coriander (cilantro), roughly chopped
- Steamed basmati rice
- Pappadums
- Pineapple and coriander salsa (see recipe) (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
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.Nutrition Facts
Chicken Korma
Amount per Serving
Calories
601
% Daily Value*
Fat
51
g
78
%
Saturated Fat
39
g
244
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
145
mg
48
%
Sodium
117
mg
5
%
Potassium
678
mg
19
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
28
g
56
%
Vitamin A
1828
IU
37
%
Vitamin C
6
mg
7
%
Calcium
45
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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