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 1Blend 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 2Heat 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 3Add 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 4Garnish with toasted almonds to serve.
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