Chicken Korma Curry Nice and Easy

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Chicken Korma Curry Nice and Easy

Chicken Korma Curry Nice and Easy

Nice and easy, creamy but light on the stomach. I am telling you this dish is delicious. It will only take a few minutes to rustle up. This is a dish anyone can make, unlike some curries that can be more time-consuming. I like this type of curry because you throw everything in and give it a blitz – no fuss, just fry the sauce, add the meat then the liquid to your curry and the job is done – what could be simpler?

Korma is not my personal preference as it is mild and creamy, but some people like their curries mild, but still full of lovely flavour. I personally  like it nice and spicy, like a madras curry. However, having mentioned that I’m not a big Korma fan, I have to admit I was naughty and I added a  green chilli (only one) with seeds, just to give it a little kick, I just can’t help myself!  No one has noticed. I am sure you could add a little spice to the korma, don’t you think?

Well….. let’s start cooking:

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Print Recipe
Chicken Korma Curry Nice and Easy
Votes: 2
Rating: 5
You:
Rate this recipe!
Cuisine Curry
Prep Time 25 minutes
Cook Time 1hr 25 minutes
Servings
portions
Ingredients
For the marinade:
Ingredients for the paste:
Cuisine Curry
Prep Time 25 minutes
Cook Time 1hr 25 minutes
Servings
portions
Ingredients
For the marinade:
Ingredients for the paste:
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Marinade the chicken with the spices above and leave for a couple of hours. If you have time leave over night.
  2. In the meantime blitz the rest of the ingredients apart from the coconut cream apart from the oil.
  3. Using a heavy deep pan, on a medium heat, heat the oil, until it is very hot.
  4. Add the paste that you prepared, fry until the sauce has reduced and separated from the oil. Stir from time to time, be careful not to burn your self, as it will bubble and splatter.
  5. Whilst the sauce is reducing grill the marinaded chicken pieces for 2 mins on each side, don't over cook the chicken, cover and set aside.
  6. Now the sauce had reduced and the oil has separated add the coconut milk with the water and bring to the boil for about 2 mins, then add the chicken and stir from time to time.
  7. Lower the heat and simmer for 10 mins then turn the heat off. Serve with fluffy rice. Enjoy.
Recipe Notes

Always add a little water when you add coconut milk.

Don't cover the pan when you just add coconut milk as it will curdle.

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4 Comments

  1. Ruth says:

    I can’t wait to try this curry as I prefer mild curries. Sometimes, though, they can be boring – but this recipe looks very tasty indeed and I am looking forward to trying it out. Thank you Sally.

  2. Soma Saharay says:

    Wonderful… I am naughtier …. I will use more chillies 😊

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