Prep: 10mins | Cook: 20 mins | Serves 4
Per serving (approx): 535 Cals, 48.2g Protein, 13g Carbs, 32.4g Fat, 2.8g Sugar
This quick and easy chicken korma recipe is a delicious and flavorful alternative to using store-bought paste.
With a touch of spice, it can be customized to suit your taste preferences.
I’m doing this a bit spiced up because I once mistakenly reached for the hot chilli powder instead of the mild and we all liked it so much that I’ve started to make it with an additional ½ tsp hot chilli ever since. If you prefer a more traditional milder version, leave that out.
Gather all your ingredients, measure and chop, so you’re ready to go
1 tablespoon of ghee or vegetable oil in a large saucepan or deep frying pan on medium-high heat (7 out of 9)
Once hot, add the chopped chicken breast, and turn up the heat to make it sizzle
While you are frying the chicken, sprinkle it with ½ teaspoon salt, ¼ teaspoon ground cloves and ½ teaspoon ground cardamon
Keep turning the chicken until it is just sealed (turned white on all sides), about 4-5 minutes. Don’t overcook your chicken, just seal it at this stage, it will cook through later when you return it to the pan – otherwise it may become dry.
the chicken from the pan with a slotted spoon, leaving all the juices behind, and set aside
the remaining tablespoon of oil in your hot pan
Add 1 large chopped onion and fry until it begins to soften
Then add 3 crushed garlic cloves and 2 tablespoons minced fresh ginger
Add 1 tsp ground coriander, ¼ tsp ground allspice, 1½ tsp ground cumin, ½ tsp ground turmeric
Sti the spices through for a minute or two
Add 2 teaspoons (10ml) tomato purée and 250ml chicken stock
Then stir in 150ml ground almonds
At this point you can just add 1 teaspoon mild chilli powder, but we like our food a bit spicier so I’m adding an additional ½ teaspoon hot chilli powder too
Now add 200ml double cream, stirring it in as your pour so it is well combined
Return the chicken and its juices to the pan and stir for another few minutes so that the chicken cooks through, but still remains juicy
