Mains
Indian
IndianChicken Korma
A mild, creamy and fragrant chicken korma shown three ways. The basic leans on a korma paste and coconut, while the ultimate builds a from-scratch nut and cream sauce with marinated thigh, whole spices and a saffron finish.
Gluten-free
Budget version
Chicken breast in a jar of korma paste with coconut milk; quick and mild.
Per serving£1.75
Total cost£7.00
Time40 min
Ingredients for 4
- 500 g chicken breast , diced
- 1 onion , chopped
- 4 tbsp korma curry paste , from a jar
- 400 ml coconut milk
- 2 cloves garlic , crushed
- 1 tbsp vegetable oil
- salt , to taste
Method
- Fry the onion in the oil until soft, then add the garlic.
- Stir in the korma paste and cook for a minute until fragrant.
- Add the chicken and brown lightly all over.
- Pour in the coconut milk and simmer for 20 minutes until the chicken is cooked.
- Season to taste and serve with rice or naan.
Equipment
- large pan
The three ways, side by side
Budget
Chicken breast in a jar of korma paste with coconut milk; quick and mild.
Better
Chicken thigh, ground almonds and yoghurt for a richer, nuttier sauce.
Ultimate
Marinated thigh, a fried-onion and cashew base, whole spices, double cream and saffron.
