Chicken Korma
Without compromising on flavour, you can make your favourite mild creamy curry at home with this easy 20-minute Chicken Korma recipe. Using store-bought curry paste, coconut cream and a few pantry staples, chicken is cooked to tender perfection, then served on top of steamed rice. Yoghurt, papadums and a refreshing pineapple salsa are the perfect finishing touches.
Ingredients
Instructions
Heat the oil in a large, heavy-based frying pan over medium–high heat. Add the onion and ginger and cook for 2–3 minutes, until soft and fragrant.
Add the korma paste and cook, stirring, for 30 seconds.
Add the chicken and cook for 3–4 minutes, until sealed.
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Continue Reading at Simplehomeedit →Chef's Notes
Note 1 – Although most korma pastes and papadums are gluten-free, always check the labels to be 100% sure.
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave.
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Reviews from the Original Source
Surprisingly my non curry family loved this!!!
Super easy recipe and was a real hit with the kids.
Served with Greek yogurt and coriander.. there was no left overs!
Delicious. Whole family loved it. So easy to make. I made naan and served with basmati rice, papadums, a dollop of Greek yoghurt and coriander. Thank you Nicole, for making Sunday night dinner a winner!
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