Creamy and full of flavour, this Chicken Korma recipe is so easy to make and tastes amazing!!
We spent most of the weekend trying to not get blown away in the wind! Please hurry back, summer! Don’t stay away too long, I miss you!
Not that we had a lack of things to do. The boys visited Santa for the first time. Bam Bam was amazed, in awe and loved getting an early present for being a good boy all year. Nugget, on the other hand, nearly fell backwards off the chair trying his best to avoid getting too close, he spent the whole visit staring Santa down! He is rather wary of men with beards and with Santa having the king of all beards I would have been kidding myself to think it would go any other way. But hey, I can only try!
A childhood photo of my Santa visit was a little spoiled by the fact that I had gotten rather handy with a pair of scissors the day before and had decided to give myself a haircut…. Cue my lopsided, 1 inch fringe! I can imagine my Mum was probably cringing behind the camera that day! I can at least be thankful that the boys looked pretty normal in their photos!
So it was curry night in our house, but something simple and easy was warranted mid week.
Chicken Korma it is! Mild, creamy and great for everyone.
Whilst, I will always regret eating a take out pretty much straight after I have finished shoving it in my mouth, I am a sucker for a Chicken Korma delivered to the door on those evenings when I am too worn out to lift another finger in the kitchen.
Some days my brain can’t handle making a complex curry!
Thankfully, this curry gives my brain a little break. Using a curry paste feels like cheating just a little. But since I still had to add everything else to the pan, I am excusing myself this time! Don’t worry though, the rest isn’t hard! Just be sure to wear your waterproof mascara for the onion grating, or be prepared to look like me, who looked a bit like a kitchen panda at the end of that part! If onion tears really get to you, just throw it in a blender… a little more washing, but much less mascara face!
I really love the taste of coconut, so using a creamy can of coconut milk as the base, worked wonders. And don’t forget the almonds at the end! Wow! I am seriously considering never visiting my local take out curry house again! In fact, making this is quicker than dialling and waiting for one to arrive at my door! So why wait? Get cooking!
Chicken Korma Curry
- 500 g Chicken Breast diced
- 1 Onion
- 2 tbsp Korma Curry Paste
- 100 ml Chicken Stock
- 400 ml Coconut Milk
- 3 tbsp Natural Yoghurt
- 40 g Ground Almonds
- Finely grate the onion to a paste.
- Heat a little sunflower oil in a pan and add the onion, cook until it softens.
- Add the curry paste and cook gently for a couple of minutes until aromatic.
- Add the chicken and allow to cook for a minute, coating in the curry paste.
- Add the chicken stock and continue to cook for another minute.
- Add the coconut milk and yoghurt and turn down the heat, simmer for about 20 minutes until the sauce reduces down and thickens.
- Add the almonds, stir through and cook for 1 more minute. Sprinkle over some fresh coriander (optional) and serve.
Need a Side Dish For Your Curry?
Try this pilau rice recipe now