Creamy Chicken Korma
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Chicken Korma is a mildly spiced and deliciously creamy curry thickened with ground almonds.
- 3 tbs Schwartz Curry Spices Korma
- 1 tbs lemon juice
- 175 g (6 oz) natural yoghurt
- 450 g (1 lb) boneless, skinless chicken breasts, cubed
- 2 tbs oil
- 1 onion, finely chopped
- 150 ml (1/4 pint) single cream
- 150 ml (1/4 pint) water
- 50 g (2 oz) ground almonds
STEP 1: Blend 1 tbs of Korma Curry Spices with the lemon juice and yoghurt. Add the chicken and marinade for 30 minutes, or for best results overnight in the refrigerator.
STEP 2: Heat the oil in a large pan, fry the onion gently until softened, but not browned. Add the remaining 2 tbs Curry Spices and cook for 1 minute to release the flavours. Add the marinated chicken and fry for 3-4 minutes until sealed.
STEP 3: Add the cream, water and ground almonds and mix thoroughly. Bring to a light simmer, reduce heat, cover and cook for 10 minutes. Remove the lid and cook for a further 10-15 minutes until the sauce thickens. Season to taste.
STEP 4: Garnish with toasted almonds to serve.
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