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Chicken Korma Curry

  1. Finely grate the onion to a paste.
  2. Heat a little sunflower oil in a pan and add the onion, cook until it softens.
  3. Add the curry paste and cook gently for a couple of minutes until aromatic.
  4. Add the chicken and allow to cook for a minute, coating in the curry paste.
  5. Add the chicken stock and continue to cook for another minute.
  6. Add the coconut milk and yoghurt and turn down the heat, simmer for about 20 minutes until the sauce reduces down and thickens.
  7. Add the almonds, stir through and cook for 1 more minute. Sprinkle over some fresh coriander (optional) and serve.