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Chicken Korma Curry

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 servings
1 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

  1. Heat olive oil in a large deep frying pan or saucepan over medium heat.
  2. Add diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
  3. Stir in korma curry paste and cook for 1 minute until fragrant.
  4. Add diced chicken and cook for 3 to 4 minutes, stirring regularly, until sealed and lightly browned on the outside.
  5. 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.
  6. 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.
  7. 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.