Chicken Korma
This easy korma is a mild and creamy chicken curry that’s packed full of flavour.
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Ingredients
- 2 Chicken breasts cut into bite sized chunks
- 1 Onion diced
- 2 tsp Garlic paste
- 2 tsp Ginger paste
- 1 tsp Cumin
- 1 tsp Ground coriander
- 1 tsp Turmeric
- 1 tsp Garam masala
- 150 g Yoghurt
- 150 ml Double cream
- 50 g Ground almonds
- 1 tbsp Soft brown sugar
Instructions
- Add a little cooking oil into a large frying pan. Cook the onions over a medium to high heat for about five minutes, stirring occasionally, until they start to soften.
- Add in the diced chicken breasts, cook until it’s sealed, which means no more visible pink bits.
- Now add in the garlic and ginger paste, followed by the cumin, coriander, garam masala and turmeric.
- Stir well and cook for a couple of minutes. Add a splash of water if it looks too dry.
- Add in the yoghurt, double cream, ground almonds and sugar.
- Bring it to the boil, then simmer for 5-6 minutes, or until the chicken is cooked through and the sauce has thickened.
- Season to taste. Then dish it up with basmati rice. I sprinkled over some chopped coriander.
4 comments on “Chicken Korma”
Have just made for the first time and its looking and tasting SO good!!
Substituted with coconut cream and coconut yoghurt (milk allergy) and was delicious
Super simple, super tasty. I guess if you wanted to add a little more heat you would increase the spices.
Wow, what can I say really delicious!!! I will definitely be cooking again ☺️