This Chicken Korma Curry recipe is a mouth-watering blend of aromatic spices, creamy coconut milk, and tender chunks of chicken. The subtle sweetness of the coconut milk pairs perfectly with the spices, creating a rich and flavourful curry that will leave you wanting more. Served over a bed of fluffy basmati rice, this dish is the perfect addition to your weeknight dinner roster, and is sure to become a family favourite.
INGREDIENTS
- 500g Chicken breast fillets, cubed
- Basmati rice
- 150g Onion, peeled and chopped
- 1 tsp crushed garlic
- 50ml Olive oil + 50ml Olive oil
- Half tsp salt
- Half tsp ground cumin
- Half tsp ground coriander
- 1 tsp Garam Masala
- Half tsp turmeric
- Quarter tsp cinnamon
- 20g unsalted roasted almonds
- 1 tin Coconut milk
- Handful fresh coriander
METHOD:
Sautee onion, garlic and all the spices in the oil on medium heat for 10 minutes, stirring often.
Add coconut milk, roasted almonds and fresh coriander until smooth.
Cook the chicken cubes in a hot pan with olive oil until golden brown.
Add sauce to cooked chicken and simmer for 15 minutes.
Serve with rice and garnish with coriander.
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