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Ultimate chicken korma


Serves: 8
timePrep time: 25 mins
timeTotal time:
Ultimate chicken korma
Recipe photograph by Ant Duncan

Ultimate chicken korma

Batch-cook this mild curry and portion up before popping in the freezer. It's the best korma we've ever tasted!

Serves: 8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
555Kcal
Fat
32gr
Saturates
17gr
Carbs
27gr
Sugars
21gr
Fibre
4gr
Protein
38gr
Salt
1.1gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 2 tbsp coconut or sunflower oil
  • 2 onions, finely chopped
  • 5cm piece ginger, finely chopped
  • 4 garlic cloves, crushed
  • 1kg chicken breast fillets
  • juice of 1 lime
  • 200g korma spice paste (check your korma paste is gluten free if required)
  • 2 x 250ml cartons coconut cream
  • 500ml chicken stock (check your stock is gluten free if required)
  • 100g ground almonds
  • 150g raisins
  • 75g natural yogurt
  • 1 tbsp mango chutney
To serve
  • 1 x 30g pack coriander, leaves roughly chopped
  • 40g flaked almonds, toasted

Step by step

Get ahead
Once cool, store in the fridge for up to 3 days, or freeze in portions and defrost before gently reheating on the hob.
  1. Heat the oil in a large saucepan or casserole and fry the onion, ginger and garlic over a medium heat, stirring, for 8-10 minutes until soft. Chop the chicken into roughly 4cm chunky pieces, toss in a bowl with the lime juice and some seasoning and set aside.
  2. Add the korma paste to the onion pan and stir-fry for 2 minutes, then stir in the coconut cream and chicken stock. Bring to a vigorous simmer and cook for 15 minutes to thicken slightly and develop in flavour, stirring occasionally. If you prefer a smooth sauce, blitz with a stick blender.
  3. Add the chicken and lime juice to the sauce and simmer very gently for 15 minutes until the chicken is cooked through. Stir though the ground almonds, raisins, natural yogurt and mango chutney. Season to taste. If not eating straightaway, portion up and store in the fridge or freezer (see ‘How to store’). Top with coriander and flaked almonds before serving, and enjoy with rice and/or naan.

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