Chicken Korma
My kids love this Chicken Korma. This version is based on a recipe I have been making for years, but I have been working on making it easier, quicker and with fewer ingredients so that it's an awesome family meal.
Why This Recipe Works
- It's quick to make yet still so tasty
- It's a mild family-friendly curry but is by no means bland
- It's a korma you can make from scratch, no packet mixes needed
Ingredients you will need
I typically make this korma recipe as a chicken and chickpea korma. As far as protein goes you can choose to make a chicken korma, a chickpea korma, or like me, a mix of the too. You will also need nut butter (almond or cashew), oil, onion, garlic, and coconut cream plus of course some spices which are detailed below.
I tested this recipe many many many times to try and reduce the spices required to the absolute minimum needed to still get a yummy flavourful korma curry. The spice list ended up at: ground coriander, cardamom, ginger, cinnamon, turmeric, paprika, and optional chilli (for those who want a little heat).
I don't think there are any particularly unusual spices in the list, cardamon may be the one that is not as common in peoples pantrys.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used chickpeas, coconut cream, and nut butters from their Macro range, and a number of spices from their spices range.
Step by step instructions
Prepare korma spice paste
- I use a blender (Nutribullet for this step, but any blender or food processor would work). Place onion, garlic, spices, almond butter and water into a blender, blitz until it becomes a paste (photo 1)
Cook the chicken korma
- Cube the chicken (if using) so it is in 1-2cm pieces and drain the chickpeas (if using)
- In a large frypan heat the oil over medium heat (photo 2). Add the spice paste and panfry for 2-5 minutes until the paste becomes fragrant (photo 3)
- Add the chicken and cook until sealed (it does not need to be browned, it just needs to be well covered in the paste and sealed (photo 4).
- Season with a little salt
- Add the coconut cream, the curry will be quite pale at this stage (photo 5)
- Simmer for approximately 20 mins or until the chicken is cooked and the curry has darkened a little (photo 7). If you are using chickpeas these can be added to the pan and cooked with the chicken for an additional 5 minutes (photo 8)
- Serve with steamed rice, green veggies, or my favourite roasted cauliflower with almonds
Top Tips
Here is how you can make this korma recipe perfectly every time!
- Make sure you give the curry paste time to develop its flavours, ie be sure to pan fry it for 2-5 minutes as this intensifies the curry's flavour.
- Use a good quality coconut cream, you want it to be thick when it pours out of the can
- Don't let the curry boil on a high heat, you just want a gentle simmer, otherwise, the coconut cream can lose its thickness and your curry will be thin and runny.
- This is a rich curry, be sure to serve it with plenty of vegetables on the side to lighten it up, green beans, roasted cauliflower, cucumber sticks are all nice
Other family-friendly curry recipes
This korma recipe does not include many veggies, I've mentioned it's best served with vegetables on the side. If you would prefer a more vegetable loaded curry then I would recommend my Kid-Friendly Chicken Curry butter chicken and my Mango Chicken Curry, both contain loads of plant-based goodness in the curry itself. My creamy coconut mince curry is also very popular with both my family and my readers.
FAQs
Yes, this recipe freezes well and will freeze for up to 3 months in an airtight container.
Any leftovers can be stored in an airtight container for up to 2 days in the refrigerator
To reheat, either use a microwave on medium power until piping hot, or reheat in a saucepan on the stovetop over medium/low heat until piping hot. If you try to reheat this korma hard and fast you may find the sauce splits.
Chicken Korma
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Equipment
- blender or food processor
Ingredients
- 3 tablespoon almond butter 60g | Can be substituted for cashew butter
- 4 cloves garlic
- 1 onion (small)
- ½ teaspoon cardamon
- ½ teaspoon cinnamon
- 1 pinch chilli this is optional and as little or as much can be used, I would start with ¼ of a teaspoon
- 1 teaspoon coriander
- ½ teaspoon ginger
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ½ Cup water
- 700 g chicken breast, or boneless chicken thighs. Or reduce chicken to 500g and add a 400g of chickpeas, or substitute the chicken for 2x 400g cans of chickpeas
- 400 g canned chickpeas optional
- 400 ml coconut cream
Instructions
- Prepare the korma paste: I use a blender (Nutribullet for this step, but any blender or food processor would work). Place onion, garlic, spices, almond butter and water into a blender, blitz until it becomes a paste.
- Prepare the chicken and or chickpeas: Cube the chicken (if using) so it is in 1-2cm pieces and drain the chickpeas (if using).
- In a large frypan heat the oil over medium heat. Add the spice paste and panfry for 2-5 minutes until the paste becomes fragrant.
- Add the chicken and cook until sealed (it does not need to be browned, it just needs to be well covered in the paste and sealed.Season with a little salt
- Add the coconut cream, the curry will be quite pale at this stage. Simmer for approximately 20 mins or until the chicken is cooked and the curry has darkened. If you are using chickpeas these can be added to the pan and cooked with the chicken for an additional 5 minutes.
- Serve with steamed rice, green veggies, or my favourite roasted cauliflower with almonds
Notes
- Make sure you give the curry paste time to develop its flavours, ie be sure to pan fry it for 2-5 minutes as this intensifies the curry's flavour.
- Use a good quality coconut cream, you want it to be thick when it pours out of the can
- Don't let the curry boil on a high heat, you just want a gentle simmer, otherwise, the coconut cream can lose its thickness and your curry will be thin and runny.
- This is a rich curry, be sure to serve it with plenty of vegetables on the side to lighten it up, green beans, roasted cauliflower, cucumber sticks are all nice
Nutrition
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I made this recipe and my 5 year old daughter and I absolutely loved it! It was delicious and comforting. ? However my husband and nephew were not impressed with the coconut. ?
Have you tried it with cream or yoghurt?