Chicken Korma Curry
Looking for quick dinner recipes? Try this mild Indian curry of chicken, spices, almonds and cream - suitable for the whole family!
Feeds
4People
Preparation time
70Min.
Difficulty
easy
Ingredients
- ungrouped
- 750 g chicken breast fillet, cut into bitesize cubes
- 125 ml plain yoghurt
- 1 Robertsons bay leaf
- 3 cloves garlic, crushed
- 3 cm piece ginger, finely chopped
- 30 ml butter
- 30 ml sunflower oil
- 2 onions, finely diced
- 10 ml garam masala
- 5 ml Robertsons Turmeric
- 5 ml Robertsons coriander
- 5 ml Robertsons cumin
- tsp Robertsons crushed chilli
- 300 ml water
- 1 Knorr chicken stock pot
- 125 ml cream
- 60 ml almonds, ground
Preparation method
- ungrouped
- Place chicken in a bowl together with the yoghurt, garlic, bay leaf and ginger
- Cover and leave to marinade in the fridge for up to 2 hours – you longer you are able to leave it for the more flavourful your dish will be
- In the meantime heat butter and oil in a pan and gently fry the onion with the garam masala, turmeric, coriander, cumin and chilli flakes until tender
- Add the marinated chicken and fry for 10 minutes to seal
- Add the water and KNORR Chicken Stock Pot, reduce the heat and allow to cook for 20 minutes stirring occasionally
- Stir in the cream and almonds and simmer for a further 10 minutes
- Serve topped with fresh coriander and basmati rice or naan bread
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