Chicken korma
Mild, creamy and coconutty. A gentle curry the whole family will eat.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken breast fillets600 g
- Korma curry paste150 g
- Coconut milk (tin)1 tin
- Brown onions150 g
- Basmati rice300 g
- Fresh coriander1 bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Tree nuts, Mustard.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Put the rice on to cook following the pack instructions.300 g basmati rice
- Slice the onion and cut the chicken into bite-size pieces. Heat a tablespoon of oil in a large pan over a medium heat and fry the onion for 5 minutes until soft. Add the chicken and cook for 5 minutes, turning, until it is white all over.600 g chicken breast fillets150 g brown onions
- Stir in the korma paste and cook for 1 minute. Pour in the coconut milk, bring to a simmer and cook gently for 15 minutes, until the sauce has thickened and the chicken is cooked through.150 g korma curry paste1 tin coconut milk
- Taste and season with salt. Scatter with chopped coriander if you have it and serve with the rice.1 bunch fresh coriander
A teaspoon of sugar and a squeeze of lemon at the end balance the creaminess like a restaurant korma.
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