Creamy chicken korma

Name: Creamy chicken korma
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 1 portion https://www.deliciousmagazine.co.uk/recipes/basic-curry-sauce/basic curry sauce; 2 tbsp groundnut oil; 4 large boneless, skinless chicken pieces, such as thighs or breasts, cut into cubes; 50g ground almonds; 100ml double cream; 25g flaked almonds, toasted

Easy
April 2009

Easy
April 2009

Serves 4
Takes 5 min to make, 20 min to cook, plus defrosting

This is a very mild and creamy curry, for those who don’t like it hot.

Nutrition: per serving

Calories: 555kcals
Fat: 42.7g (13.5g saturated)
Protein: 37.9g
Carbohydrates: 6.8g (4.3g sugar)
Salt: 0.7g

Nutrition: per serving

Calories: 555kcals
Fat: 42.7g (13.5g saturated)
Protein: 37.9g
Carbohydrates: 6.8g (4.3g sugar)
Salt: 0.7g

Save recipe

Save recipe Print

Ingredients

1 portion basic curry sauce
2 tbsp groundnut oil
4 large boneless, skinless chicken pieces, such as thighs or breasts, cut into cubes
50g ground almonds
100ml double cream
25g flaked almonds, toasted

1 portion basic curry sauce
2 tbsp groundnut oil
4 large boneless, skinless chicken pieces, such as thighs or breasts, cut into cubes
50g ground almonds
100ml double cream
25g flaked almonds, toasted

Method

Defrost the curry sauce overnight in the fridge. Heat the groundnut oil in a large saucepan and cook the chicken pieces until golden brown all over.
Stir in the defrosted curry sauce, ground almonds, double cream and 100ml water. Simmer for 15 minutes until the sauce is creamy and thickened.
Divide the curry between 4 bowls, garnish with toasted flaked almonds and serve with naan bread sprinkled with chopped fresh coriander, steamed basmati rice and wilted spinach, if you like.

Method

Defrost the curry sauce overnight in the fridge. Heat the groundnut oil in a large saucepan and cook the chicken pieces until golden brown all over.
Stir in the defrosted curry sauce, ground almonds, double cream and 100ml water. Simmer for 15 minutes until the sauce is creamy and thickened.
Divide the curry between 4 bowls, garnish with toasted flaked almonds and serve with naan bread sprinkled with chopped fresh coriander, steamed basmati rice and wilted spinach, if you like.

delicious. tips

This is lovely accompanied by steamed rice and wilted spinach.

Make a big batch of our basic curry sauce, then use it as the base for this recipe or the Lamb rogan josh or Prawn madras recipes.

Fancy getting a copy in print?

Subscribe to our magazine