Chicken Korma Curry
A rich and creamy Chicken Korma Curry with tender chicken in a mild, fragrant sauce, perfect for easy family dinners.
10 minutesPrep Time
25 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings1 Tablespoon of Olive Oil
1 Large Onion, Diced
80g Korma Curry Paste
600g of Chicken Fillets, Turkey, Lamb, Paneer, Firm Tofu or Chickpeas
400ml of Coconut Milk
100ml of Thickened Cream
15g of Cornflour
Directions
- Heat olive oil in a large deep frying pan or saucepan over medium heat.
- Add diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
- Stir in korma curry paste and cook for 1 minute until fragrant.
- Add diced chicken and cook for 3 to 4 minutes, stirring regularly, until sealed and lightly browned on the outside.
- Pour in coconut milk and stir well to combine. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through and tender.
- In a small bowl, combine thickened cream and cornflour until smooth. Stir into the curry and simmer for a further 2 minutes until the sauce thickens slightly.
- Serve warm with steamed rice, naan bread and mango chutney, garnished with fresh coriander if desired.
Recipe Notes
- Chicken thigh fillets work especially well for extra tenderness and flavour.
- Add vegetables such as spinach, peas or cauliflower for a heartier meal.
- For extra heat, stir through a pinch of chilli flakes or fresh chilli.