Quick Chicken Curry

Quick Chicken Curry
This is a seriously easy version of a Chicken Korma Curry. Takes around 30 minutes to make so a definite contender for a mid week meal.  We have used chicken but you can obviously substitute this for vegetables, a mix of the two or add some rinsed lentils to bulk it out.  There is no cream in this recipe, we use coconut milk to add creaminess.   Gluten Free; Dairy Free.

Serves 4

2 tablespoons Oil
2 onions, finely chopped
4cm piece of ginger, grated
4 cloves of garlic
400g tin of tomatoes (or use fresh tomatoes)
Korma Spice Pot, 7 or 8 teaspoons
4 chicken breasts (or veggies), chopped
400ml tin coconut milk
Salt, to taste
Fresh coriander, to garnish

  1. Heat the oil and cook the onions until soft and browning, around 10 minutes
  2. Then add the ginger and garlic and cook for a couple of minutes
  3. Add the tomatoes, and reduce for 5 minutes or so.
  4. Add the Korma Spice. Cook for a minute then add the chopped chicken.
  5. Mix and cook.
  6. When the chicken has taken on a wee bit of colour, add the coconut milk and salt. Gently cook for about 15 minutes. 
  7. Garnish with lots of lovely fresh coriander and serve with rice or flatbreads.

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