Quick Chicken Curry

Chicken Curry

Quick Chicken Curry

This is a seriously easy and quick chicken curry. We have used our Korma blend but you could use with any of our blends. This recipe only 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.   For our 'proper' Chicken Korma Recipe, click here.

Serves: 4-6
Prep time: 15 minutes
Cooking time: 50 minutes
Method: Oven (or hob)
Heat scale: 🌶️🌶️🌶️


1-2 tablespoons oil
1-2 onions, finely chopped
4cm piece of ginger, grated
4 cloves of garlic
400g tin of tomatoes (or use fresh tomatoes)
7 or 8 tsps Korma Spice Pot
4 chicken breasts, 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 until dark and thick.
  4. Add the Korma Spice. Cook for a minute then turn up the heat and add the chopped chicken.  
  5. When the chicken has taken on a wee bit of colour, add the coconut milk and salt. Gently cook for about 15 minutes.  
  6. Garnish with lots of lovely fresh coriander and serve with rice or flatbreads.

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