Easy Chicken Korma

Name: Easy Chicken Korma
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 boneless skinless chicken breasts, cut into bite-sized pieces; 1 onion, chopped; 2 cloves garlic, roughly chopped; 1 thumb-sized piece ginger, roughly chopped; 4 tbsp korma paste; 50 g ground almonds; 4 tbsp sultanas; 400 ml chicken stock; 3 tbsp water; 150 g Greek yogurt; 1/4 tsp golden caster sugar; 1 small bunch coriander, chopped; 1 to taste salt and pepper

This easy chicken korma is rich, creamy, and full of warm, aromatic flavor without being overly spicy. Tender chicken simmers in a silky sauce made with korma paste, ground almonds, stock, and Greek yogurt for a comforting curry that's perfect for weeknights.

Servings4 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

boneless skinless chicken breasts, cut into bite-sized pieces
4
onion, chopped
1
garlic, roughly chopped
2 cloves
ginger, roughly chopped
1 thumb-sized piece
korma paste
4 tbsp
ground almonds
50 g
sultanas
4 tbsp
chicken stock
400 ml
water
3 tbsp
Greek yogurt
150 g
golden caster sugar
0.3 tsp
coriander, chopped
1 small bunch
salt and pepper
1 to taste

Step-by-Step Instructions

Place the chopped onion, garlic, and ginger in a food processor and blend until smooth, adding a small splash of water if needed to help it come together.

Transfer the onion mixture to a large deep frying pan or saute pan with 3 tbsp water. Cook over medium heat for 5 minutes, stirring often, until softened and lightly reduced.

Stir in the korma paste and cook for 2 minutes, stirring constantly, until fragrant.

Add the chicken pieces and stir well so they are evenly coated in the spiced mixture.

Mix in the ground almonds, sultanas, chicken stock, and sugar. Stir until combined.

Cover the pan and let the curry simmer gently for 10 minutes, or until the chicken is fully cooked and the sauce has slightly thickened.