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Chicken Korma – Tuesday Quick Recipe

Chicken Korma

Sunflower Oil

1 tbsp sunflower oil

Chopped onion

1 onion (chopped)

Fresh Root Ginger

1 tsp finely chopped fresh root ginger

Korma Powder

2 tbsp korma (mild) curry paste or powder

Chicken Breasts

600g sliced skinless chicken breast fillets
Beef Stock Cubes

150ml hot chicken stock

Coconut Milk

400ml tin of coconut milk

Ground Almonds

50g ground almonds


2 tbsp chopped fresh coriander (optional)


White Rice

350g white rice

Large Pan

2x Large pan with lid

Silicone serving spoon

Wooden spoon/stirring spoon

Colander (one that fits into the pan without touching the bottom of it)
Sharp Kitchen Knife

Sharp knife (optional*)

Red Chopping Board

Chopping board (optional*)
*Only required if the chicken and/or onion still needs chopped

Heat the oil in a large pan and lightly cook the onion and ginger for 4-5 minutes or until softened. Stir in the curry paste or powder and cook over a low heat for 1 minute, taking care that it does not burn. Add the chicken slices, stirring to coat them in the spicy onions. Add the stock and coconut milk, and bring to the boil. Let it simmer for about 20-25 minutes stirring occasionally.

While the korma is simmering, add water and a sprinkle of salt to a large pan and bring to boil. Place the rice in a colander and rinse under water for about a minute or until the water runs clear. Add the rice to boiling water and wait for the grains to move around freely. Then boil for a further 5 minutes. Drain the rice in the colander. Pour roughly 2.5cm of water in the pan, and bring that to the boil and turn it down to simmer. Cover the colander with foil and place it into the pan (hopefully you pan is tall enough it doesn’t touch the colander) and let it steam for 8-10 minutes.

Once ready to serve, stir in the ground almonds to thicken the sauce. At this point I like to sprinkle coriander on top.