Chicken korma

Name: Chicken korma
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 arge onion, peeled and roughly chopped; 3 tbsp Vegetable oil; 5 cardamom pods, bashed; 1 large cinnamon stick; 4 clove/s garlic, peeled and finely chopped; 4 cm ginger, peeled and finely chopped; 1½ tbsp garam masala; 1 tbsp ground coriander; 400 ml coconut milk; 4 large chicken breasts, sliced into 4 large chunks each; 40 g ground almonds; 40 g desiccated coconut; Chopped fresh coriander to serve

This tender chicken curry is full of aromatic spices and creamy coconut.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

1 arge onion, peeled and roughly chopped
3 tbsp Vegetable oil
5 cardamom pods, bashed
1 large cinnamon stick
4 clove/s garlic, peeled and finely chopped
4 cm ginger, peeled and finely chopped
1½ tbsp garam masala
1 tbsp ground coriander
400ml coconut milk
4 large chicken breasts, sliced into 4 large chunks each
40g ground almonds
40g desiccated coconut
Chopped fresh coriander to serve

Method

Blitz the chopped onion in a food processor until pretty much puréed. Heat the oil in a large saucepan over a medium heat. When hot, add the onions and cook them, stirring regularly, for about 10 minutes, by which time they should be browned.
Add the cardamom pods, cinnamon stick, garlic and ginger and continue to fry over a medium heat for 4-5 minutes, again stirring regularly.
Sprinkle in the dried spices and fry for 30 seconds, stirring almost constantly to stop them from burning. Pour in the coconut milk and allow to come up to the boil. Simmer the liquid for 2 minutes.
Drop in the chicken pieces along with a generous pinch of salt and pepper and stir everything together. You should have enough coconut milk to submerge the chicken – if not, pour in a little water. Cover and simmer the ingredients for about 10-12 minutes, by which time the chicken should be fully cooked through with no pink meat.
Finally, stir through the ground almonds and desiccated coconut along with a splash of water if the sauce is too thick. Serve up your korma topped with chopped coriander.