Easy Chicken Korma

Delicious, family friendly korma.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

(Optional) the night before, pre-dice your chicken and marinate in a few tablespoons of plain yoghurt mixed with a teaspoon of korma paste.

Step 2

(Optional) instead of using korma paste, make your own with garlic, ginger, garam masala, tumeric, ground coriander seed, and a little cumin

Step 3

Dice the onion

Step 4

Grate your ginger with a microplane (or just use paste, Bart do a good one)

Step 5

Fry the onion in a little oil or clarified butter until slightly soft

Step 6

Meanwhile, grill or fry your chicken in a separate pan (cut into dice size pieces if you haven't already). Keep it warm when cooked.

Step 7

Add the ginger and the curry paste to your onions and fry until fragrant. Add a splash more oil if needed.

Step 8

Add the ground almonds and cook until fragrant

Step 9

Make up about 300ml chicken stock but don't add it to the pan yet

Step 10

Add your onion mix and about half the stock to a blender/food processor and blitz until smooth. Don't skip this step, it really enhances the flavour. Slowly add the rest of the stock. (A stick blender works to if you have one but can be really messy)

Step 11

Add your mixture back to the pan and stir through your cream

Step 12

Add a big dollop of mango chutney here if you want a bit of extra sweetness

Step 13

Serve the sauce over your chicken with rice, naans etc.

Step 14

Note this recipe makes more sauce than you might need. Save it in a Tupperware/Jar in the fridge for a few days. It's delicious over rice as a lunch