Tips for Perfect Korma
- Korma Paste: If you have time, make your own korma paste for a fresher taste. Store-bought versions are convenient, but homemade can elevate the dish.
- Cream Substitutes: For a lighter version, you can substitute the cooking cream with Greek yogurt or a dairy-free alternative. Just add it at the end of cooking and stir gently to prevent curdling.
- Vegetable Additions: Feel free to add vegetables like peas, bell peppers, or spinach for added nutrition and colour.
Storage Instructions
- Cooling: Allow the korma to cool completely before storing.
- Refrigeration: Transfer to an airtight container and store in the fridge for up to 3 days.
- Reheating: Reheat thoroughly until piping hot before serving. You may need to add a splash of water or extra cream to loosen the sauce if it thickens.
Final Thoughts
This Creamy Chicken Korma is a delightful dish that brings warmth and comfort to any table. With its rich flavours and creamy sauce, it’s perfect for cozy nights in or special gatherings. Serve it with rice and green beans, and you’ll have a meal that everyone will love. I hope your family loves it as much as mine does!
Creamy Chicken Korma: The perfect family curry
If you’re looking for a comforting and indulgent meal, this "Creamy Chicken Korma" is just what you need! With its rich flavours, creamy texture, and tender chicken pieces, it's a dish that will surely impress your family and friends. Perfectly paired with boiled rice and green beans, this recipe serves four and can be made in just about 30 minutes. Let’s get cooking!
Ingredients
For the Korma
- 1.5 tbsp cooking oil
- 1 onion sliced
- 3 garlic cloves grated
- ½ inch fresh ginger grated
- 4 tbsp korma paste
- 4 chicken breasts diced into bite-sized pieces
- 30 g ground almonds
- 350 ml hot chicken stock
- 200 g cooking cream, or full fat coconut milk
To Serve
- Boiled rice
- Green beans
- Fresh coriander chopped
Note: There’s no added salt in this recipe, as the chicken stock already contains salt.
Instructions
Step 1: Sauté the Onions
- In a wide pot, warm the cooking oil over medium heat.
- Add the sliced onions and reduce the heat to low. Cover the pot with a lid and let the onions cook until soft and translucent, about 5-10 minutes. Stir occasionally to prevent sticking.
Step 2: Add Garlic, Ginger, and Chicken
- Once the onions are soft, grate in the garlic and ginger. Stir well to combine and cook for about 1 minute until fragrant.
- Next, spoon in the korma paste and cook for an additional minute, stirring continuously to coat the onions.
- Add the diced chicken, ground almonds, and hot chicken stock to the pot. Stir everything together and bring it to a boil. Once boiling, reduce the heat to a simmer and cover the pot with the lid. Let it cook for 10 minutes, stirring occasionally to ensure the chicken cooks evenly.
- After 10 minutes, remove the lid and pour in the cooking cream or coconut milk. Stir well to combine, then let the sauce bubble and reduce for about 5 minutes. Keep a close eye on it to prevent sticking or burning, stirring occasionally.
Step 3: Serve
- Once the sauce has thickened to your liking, taste and adjust the seasoning if necessary.
- Serve the creamy chicken korma hot over a bed of boiled rice, alongside steamed green beans. Garnish with fresh coriander for a burst of flavor.
Tried this recipe?Let us know how it was!
