Chicken Korma Curry Recipe

Chicken korma

  • serves 4
  • Easy

Ditch the weekend Indian take away and cook this simple, creamy chicken korma. Our vibrant recipe is low in calories yet packed with plenty of flavour. Perfect comfort food

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Make this light yet creamy chicken korma, then check our our healthy chicken korma, chicken biryani, chicken tikka masala and more chicken curry recipes.

*This recipe is gluten-free according to industry standards

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Ingredients

  • chicken thigh fillets 500g, cut into chunks
  • groundnut oil 1 tbsp
  • onions 2 large, finely chopped
  • cumin seeds 2 tsp
  • garlic 2 cloves, crushed
  • ground almonds 4 tbsp
  • ginger a walnut-sized chunk, grated
  • white or brown rice to serve

MARINADE

  • full-fat natural yogurt 200ml
  • light brown sugar 1 tsp
  • ground turmeric 1 tsp
  • cinnamon stick 1, broken
  • cardamom pods 8, bruised
  • cloves 4, crushed
  • coriander seeds 1 tsp, crushed
  • mild chilli powder ½
  • sea salt flakes 1 tsp

Method

  • Step 1

    Mix all the marinade ingredients, toss with the chicken then leave for an hour (you can leave longer or even overnight, if you like).

  • Step 2

    Heat the oil in a pan with a lid. Fry the onions for 7-8 minutes or until softened and starting to turn golden, then add the cumin, garlic and ginger, and cook for 2-3 minutes. Add the chicken with its marinade and cook for  5 minutes, stirring, until it starts to turn opaque. Add 150ml water and the almonds, stir well and bring to a low simmer. Put on the lid and cook gently for 30 minutes. Serve with rice or naan bread.

Try more of our healthy chicken curry recipes

Vegan Curry Recipe For Beetroot Curry

Nutritional Information

  • Kcals 359
  • Fat 16.9g
  • Saturates 3.2g
  • Carbs 15.6g
  • Sugars 12.5g
  • Fibre 3.4g
  • Protein 34.6g
  • Salt 1.6g
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