Chicken korma
A mild, creamy curry with ground almonds and a hint of sweetness. A good one for those who dislike heat.
- Time45 min
- LevelEasy
- Costabout £2.13 a head
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion for 8 minutes until soft but not coloured.
8 min - 2
Add the garlic, ginger and all the spices and cook for 1 minute, stirring.
- 3
Add the chicken and stir to coat. Cook for 5 minutes until sealed.
5 min - 4
Stir in the ground almonds and stock. Bring to a simmer and cook for 15 minutes until the chicken is cooked through.
15 min - 5
Stir in the cream, sugar and salt and simmer for 5 minutes. Add a splash of water if too thick.
5 min - 6
Scatter over the flaked almonds and serve with basmati rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.