close
Advertisement
Shop Now
Magazine

Creamy Chicken Korma

Indian-style korma curries are loved the world over. This version is quite mild, so add more korma paste if you like a bit more heat, or experiment by using another Indian curry paste. Serve with a warm Indian bread, such as wholemeal naan bread or chapattis.

Creamy Chicken Korma

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 teaspoon finely chopped fresh ginger
  • 2 tablespoons korma paste or powder
  • 600 g boneless, skinless chicken breasts, thickly sliced
  • 2/3 cup (160 ml) chicken stock
  • 400 ml coconut milk
  • 50 g almond meal
  • 2 tablespoons chopped fresh coriander leaves

Preparation

  1. Heat the oil in a heavy-based saucepan or flameproof casserole dish and sauté the onion and ginger over medium heat for 5 minutes, or until softened. Stir in the korma paste or powder and cook over low heat for 1 minute, taking care that it does not burn.
  2. Add the chicken, stirring to coat in the spicy onions. Stir in the stock and coconut milk, season with salt and freshly ground black pepper and bring to a boil. Reduce the heat and simmer for 20 minutes.
  3. Stir in the almond meal to thicken the sauce. Scatter the coriander on top and serve.
 

In the oven

  • Preheat the oven to 180°C. Follow step 1 above, sautéing the ingredients in a flameproof casserole dish. Continue with step 2. After seasoning the mixture, bring to a boil, then cover the dish and transfer to the oven. Bake for 45 minutes, or until the chicken is tender. Stir in the almond meal, sprinkle with the coriander and serve.

 

In the slow cooker

  • If you have a slow cooker you can sauté in, or you don’t mind using another pot, follow step 1 above. (Alternatively, omit the oil and the sautéing step.)
  • Transfer all the ingredients to the slow cooker, except the almond meal and coriander, reducing the stock to 1/3 cup (80 ml) and the coconut milk to 200 ml. Gently combine, then cover and cook on low for 6 hours.
  • Season to taste, stir in the almond meal and serve sprinkled with the coriander.

 

Serves 4
Preparation: 15 minutes
Cooking: 30 minutes


Source:

Hot Pot, Crockpot, One Pot

For more delicious recipes that are a treat to eat and so easy to clean up after, see Hotpot, Crockpot, One Pot. Available from Reader’s Digest.

Find out more...
ISBN: 978-1-922083-31-9

More Recipes

White bean stew

White bean stew

Celeriac is high in fibre and minerals and creates a great savoury celery flavour and a creamy texture without the stringy effect that celery can have.
Things on Toast

Things on Toast

When time is short, throw together something healthy and sustaining ‘on toast’. Here are some ideas for nutritious toast toppings. Choose wholegrain bread or mixed grain types or rye or pumpernickel.
Yogurt cheese on toast

Yogurt cheese on toast

Labna, also spelt labne, labneh or labnah, is a drained yogurt-based cheese popular on mezze platters in Middle Eastern cuisine. It can be drained for longer than 24 hours; the longer it is drained, the firmer it will become. Labna will keep for up to 1 week in the refrigerator.
Spicy Vegetables with Eggs

Spicy Vegetables with Eggs

Quick and easy to prepare, this dish is an ideal midweek dinner but the colourful ingredients make it perfect for a celebratory meal, too. Originating in North Africa, it is also known as chakchouka.
Sweet potato cupcakes

Sweet potato cupcakes

The natural sweetness of the sweet potato means you won’t need to add much sugar – so this is a perfect guilt-free snack or kid’s lunchbox treat.
Advertisement