Chicken korma

Ingredients

• 2chicken breasts
• 1onion
• to tasteblack pepper
• to tasteground coriander
• to tastefresh parsley
• 200 gchickpeas
• a littleoil
• 1 jarPatak’s korma curry paste
• 1 cancoconut milk
• a handfulflaked almonds
• 2 tablespoonsdesiccated coconut
• to tastesalt
• 1yoghurt
• the juice of half a lemonlemon juice
• a piecefresh ginger

Instructions

1. 1

   Slice the onion

   Cut the onion into long, thin strips.

2. 2

   Soften the onion

   Heat a little oil in a frying pan and sauté the onion. Grate in the fresh ginger.

3. 3

   Add the chicken

   Once the onion begins to turn golden, add the washed chicken, cut into thick strips.

4. 4

   Add the sauce

   When the chicken has turned white, stir in the korma curry paste, coconut milk, chickpeas, desiccated coconut, flaked almonds, parsley, salt and pepper to taste.

5. 5

   Simmer the korma

   Cover and cook over a medium heat for 30 minutes, checking the sauce as it cooks. If it becomes too dry, add a little water.

6. 6

   Mix the yoghurt

   For the yoghurt sauce, mix the yoghurt with salt, pepper, a little oil and the juice of half a lemon.

7. 7

   Serve the korma

   Serve the korma garnished with coriander or parsley, with the yoghurt sauce alongside.

What is chicken korma?

Korma is a curry style associated with the Indian subcontinent, known for a rich, gently spiced sauce. This version takes a shortcut with ready-made korma paste and uses coconut milk for its creamy base.

Chickpeas make the dish more substantial, while flaked almonds and desiccated coconut add a nutty note. A lemon yoghurt sauce brings a cool, tangy contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 30g protein, 35g carbs, 50g fat.

The chicken and chickpeas provide most of the protein, while the chickpeas and coconut milk contribute carbohydrates. Much of the fat comes from the coconut milk, almonds, coconut and oil; serve with vegetables alongside to add balance and variety to the plate.

Building the flavour

Onion and ginger: letting the onion begin to turn golden before adding the chicken gives the base time to soften and develop flavour. Grating the ginger helps it disperse through the sauce.

Curry paste: the jarred paste seasons the whole pan, so taste before adding extra salt. The amount of salt in different pastes can vary.

Getting the sauce right

Coconut milk: once it is in the pan, stir well so the paste coats the chicken and chickpeas evenly. Keep the covered pan at a medium heat for the 30-minute simmer.

Consistency: check the sauce during cooking as directed. If it looks too dry, stir in a little water rather than letting it catch on the bottom of the pan.

Checking the chicken

Thick strips: cut the chicken into similarly sized pieces so they cook at a similar rate. The method says to add it once the onion is beginning to brown, then add the remaining sauce ingredients when the chicken has turned white.

Doneness: check that the thickest piece is cooked through before serving. Avoid relying on colour alone; cut into a piece to check that the centre is no longer raw.

The yoghurt sauce

Lemon and seasoning: mix the yoghurt with the lemon juice, salt, pepper and a little oil just before serving. Taste it and adjust the seasoning to suit the korma.

Serving it separately lets everyone add as much cool sauce as they like. Keep it chilled until needed if you make it ahead.

What to serve alongside

Rice or flatbread: either makes a useful accompaniment for the creamy sauce. These are serving suggestions rather than ingredients in the supplied recipe.

Fresh herbs: finish with coriander or parsley, as suggested in the method. The herbs add a fresh contrast to the rich coconut and almond flavours.

Recipe notes & tips

• Cut the chicken into evenly sized, thick strips to help the pieces cook at a similar pace.
• Stir the onion as it cooks so it softens and colours without catching.
• Check the sauce during the 30-minute simmer and add a little water if it becomes too thick or dry.
• Taste the curry before adding salt, since the paste is already seasoned.
• Mix the yoghurt sauce shortly before serving and keep it separate from the hot curry.
• Garnish with coriander or parsley just before bringing the korma to the table.

Variations

• Use parsley: choose parsley as the fresh herb garnish instead of coriander.
• Adjust the heat: use less curry paste for a milder sauce, bearing in mind that this changes the recipe’s seasoning.
• Add vegetables: stir in suitable quick-cooking vegetables during the simmer and check they are tender before serving.
• Change the nuts: swap the flaked almonds for another nut if preferred, keeping in mind that this changes the flavour.
• Serve with rice: add cooked rice at the table to make the meal more substantial.

Common mistakes to avoid

• Skipping the sauce checks: the sauce may become too dry; check it during the simmer and add a little water if needed.
• Cooking on too high a heat: the sauce can catch; keep the pan over a medium heat as instructed.
• Adding salt without tasting: curry paste can already be salty; taste the finished sauce before seasoning further.
• Cutting uneven strips: pieces may cook at different rates; aim for similar thickness throughout.
• Mixing the yoghurt into the pan: it loses its role as a cool accompaniment; serve it separately as directed.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 2 days. Reheat the korma until piping hot throughout, adding a splash of water if the sauce has thickened; store the yoghurt sauce separately and use it within 2 days.

Frequently asked questions