Chicken Korma

Served with naan and basmati rice

An old, firm family favourite, seriously rich and creamy with tender chicken breast pieces in a mildly spiced curry sauce.

Chicken Korma
Serves 4
10 mins
25 mins
454 per serving
Can Freeze

Ingredients

4 British chicken breast fillets (around 600g)

2 tbsp sunflower or vegetable oil

40g butter

2 Brown onions, coarsely grated or finely chopped

4 tsp ginger and garlic paste

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

¼ tsp mild chilli powder

2 tbsp mango chutney or 2 tsp caster sugar

300ml hot chicken stock

100ml double cream

1-2 tbsp toasted flaked almonds to garnish (optional)

Fresh coriander leaves, to garnish (optional)

Basmati rice - cooked to pack instructions

 

Products in this recipe

Method

1
Cut each chicken breast into small chunks (roughly 2.5cm) and season generously with freshly ground black pepper. Heat 1 tbsp oil in a large nonstick frying pan or wok and fry the chicken over a medium-high heat for 5-6 mins, turning occasionally.
2
Transfer the chicken to a plate using a slotted spoon or spatula and return the pan to the heat. Keep the chicken warm by covering in foil or placing in the oven on a low heat.
3
Add the remaining oil, butter and onions to the pan and cook over a medium heat, stirring often, for 10 mins, or until the onions are soft and lightly browned. Stir in the ginger and garlic paste and ground spices and cook, stirring continuously, for a further 1 min.
4
Add the mango chutney and stock to the spiced onions and bring to a simmer. Cook for 5 mins or until the liquid has reduced by roughly half, stirring regularly. (For an extra smooth sauce, blitz the mixture with a blender.)
5
Return the chicken to the pan with the onions, add the cream and simmer gently, stirring occasionally, for 5-6 mins, until the chicken is piping hot and cooked through. Add a splash of water to loosen the sauce if necessary.
6
Add the remaining oil, butter and onions to the pan and cook over a medium heat, stirring often, for 10 mins, or until the onions are soft and lightly browned. Stir in the ginger and garlic paste and ground spices and cook, stirring continuously, for a further 1 min.
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