I cook a lot of different curries at home, but for some reason I’ve never done a chicken korma. I began researching chicken korma, as I wanted to make my recipe as authentic as possible, whilst being reasonably quick and easy, and discovered there really is no such thing as an authentic chicken korma. There are so many different variations! However, what they all seemed to have in common was light, aromatic spicing and a creamy nutty sauce. So that is what I have aimed to achieve with my easy peasy take on chicken korma.
One of the things I was particularly conscious of is that not everyone has a cupboard full of different spices like I have! A lot if the chicken korma recipes I read when developing my own involved half a dozen spices or more and that for me just isn’t what Easy Peasy Foodie is all about. I know a long list of ingredients you don’t have can be a big turn off with curry recipes. However I discovered that most of the spices commonly found in chicken korma can be found in Tesco Garam Masala, so I used that, and the only other spice I added was turmeric, which for me is essential in a korma.
The other thing I was conscious of was that chicken korma can be very rich and unhealthy – some of the recipes I looked at had coconut milk, full-fat yogurt AND cream in them, which I really feel is over the top! For me just using coconut milk in this curry works fine – enough nutty creaminess, without a total calorie overload. Plus I like using coconut milk as it is rich in vitamins and minerals. To add a bit more nuttiness and thicken the sauce, I’ve added some ground almonds too.
The result is a light, fragrant curry, which is creamy but not overly rich and best of all is quick and easy to make and tastes delicious. My kids really liked this chicken korma, and they are not always big fans of curry – they often find it too spicy. This is definitely a good “beginner” curry. In fact, I have not used chilli at all in this recipe, so it is a very mild curry, but feel free to add in some fresh or dried chillies if you like a bit of heat.
I like to serve this curry with plain basmati rice and a glass of French or Chilean Viognier.
- Olive oil
- 1 onion, sliced
- 750g skinless chicken breast, chopped into 2cm chunks
- 2cm piece of ginger, grated
- 2 garlic cloves, grated or crushed
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 400ml tin coconut milk
- 3 tablespoons ground almonds
- 1 tablespoon coriander, chopped (plus extra for garnish)
- Put a drizzle of olive oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft but not brown.
- Take the lid off and add the chunks of chicken. Turn the heat up to medium-high and cook for 5 minutes until golden brown, stirring occasionally.
- Turn the heat down and add the grated ginger and garlic together with the turmeric and garam masala. Cook for 2 minutes, stirring occasionally.
- Add about ¾ of the coconut milk, bring to the boil and then turn down and gently simmer for 10 minutes. If you find the curry becomes to dry you can add the rest of the coconut milk.
- After 10 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and garnish with a little more chopped coriander.