This is one of the 4 original Spice Pot's recipes. We have since come up with a much shorter version of a Chicken Korma (see it here) but if you have the time, try this recipe.
A mild but fragrant curry. Delicious with chicken but can also be used with other meats or vegetables. If you like a bit more heat, just add a chilli or two. If you are using beef or lamb, you will need to cook it all for much longer to make sure the meat is tender.
Traditionally, Korma style curries were for special occasions using expensive spices and nuts. The UK's 'curry house' version is quite a long step away from these origins. Spice Pots Korma is somewhere in the middle. The creamy sauce is made using yoghurt and coconut milk with ground almonds to enrich.
We have suggested marinating the chicken in yoghurt with the spices, but if you are short of time, just skip the marinating.
10 teaspoons of Korma Spice Pot
150ml natural yoghurt
5cm piece ginger, grated or finely chopped
6 garlic cloves, crushed or finely chopped
3 tbsp ground almonds
1 kg chicken (or use vegetables or different meats), cut into 3 cm pieces
1.5-2 tsp salt
2 tablespoons oil
2 large onions, finely chopped
400ml tin coconut milk
Fresh Coriander, to garnish
Mix the ginger, garlic and yoghurt in a bowl, then add the almonds, salt and the Korma spices. Mix well then add the chicken and thoroughly coat. Leave to marinade in the fridge for at least 2 hours, but preferably overnight. When ready to cook, heat the oil, add the onions and cook until soft and translucent. Add the chicken and all the marinade, and cook for a few minutes on a high heat. Add the coconut milk and bring to a simmer. Cover and simmer gently for around 15 / 20 minutes until the chicken is cooked all the way through. Garnish with coriander.
Serve with rice or breads.
More Spice Pots Chicken Curry Recipes to try: