Without compromising on flavour, you can make your favourite mild creamy curry at home with this easy 20-minute Chicken Korma recipe. Using store-bought curry paste, coconut cream and a few pantry staples, chicken is cooked to tender perfection, then served on top of steamed rice. Yoghurt, pappadums and a refreshing pineapple salsa are the perfect finishing touches.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Ingredients
2tbspghee, coconut oil or olive oil
1large onion
1tspfreshly minced ginger
2tbspkorma paste, or to taste
500gboneless, skinless chicken thighs, cut into bite-sized pieces
Cook the onion and ginger – Heat the oil in a large, heavy-based frying pan over medium–high heat. Add the onion and ginger and cook for 2–3 minutes, until soft and fragrant.
Add the curry paste – Add the korma paste and cook, stirring, for 30 seconds.
Add the chicken – Add the chicken and cook for 3–4 minutes, until sealed.
Add the coconut cream – Add the coconut cream and sugar and simmer for 8 minutes.
Serve – Top with a swirl of plain yoghurt and a sprinkle of coriander, if using. Serve with steamed basmati rice, papadums and pineapple & coriander salsa.
Notes
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container, or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave.
Nutrition Facts
Chicken Korma
Amount per Serving
Calories
616
% Daily Value*
Fat
52
g
80
%
Saturated Fat
40
g
250
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
148
mg
49
%
Sodium
130
mg
6
%
Potassium
729
mg
21
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
29
g
58
%
Vitamin A
1773
IU
35
%
Vitamin C
6
mg
7
%
Calcium
77
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.