The ultimate creamy chicken korma

Name: The ultimate creamy chicken korma
Prep time: 20 min
Total time: 20 min
Yield: Serves 1
Cuisine: Indian recipes
Ingredients: 2 tsp vegetable or olive oil; 2 banana shallots, quartered lengthways; 2 spring onions, sliced; 1 small British free-range skinless chicken breast, cut into bite-size chunks; 1 tbsp korma curry paste; 2 tsp mango chutney; 2 large vine tomatoes, chopped; 1 tbsp clotted or double cream; Squeeze lemon juice, plus a lemon wedge to serve; 1-2 fresh coriander sprigs, chopped, to serveApple-converted-space; Steamed rice and poppadums (optional) to serve

Easy
October 2019

Easy
October 2019

Test kitchen approved

Serves 1
Hands-on time 20 min

It’s time to indulge yourself with this rich, fragrant chicken dish – the ultimate comfort supper.

Or, opt for a lighter take on this classic curry with our healthier chicken korma.

Nutrition: For 1

Calories: 398kcals
Fat: 20.5g (6.8g saturated)
Protein: 34g
Carbohydrates: 18.1g (14.7g sugars)
Fibre: 4g
Salt: 1.1g

Nutrition: per serving

Calories: 398kcals
Fat: 20.5g (6.8g saturated)
Protein: 34g
Carbohydrates: 18.1g (14.7g sugars)
Fibre: 4g
Salt: 1.1g

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Ingredients

2 tsp vegetable or olive oil
2 banana shallots, quartered lengthways
2 spring onions, sliced
1 small British free-range skinless chicken breast, cut into bite-size chunks
1 tbsp korma curry paste
2 tsp mango chutney
2 large vine tomatoes, chopped
1 tbsp clotted or double cream
Squeeze lemon juice, plus a lemon wedge to serve
1-2 fresh coriander sprigs, chopped, to serve
Steamed rice and poppadums (optional) to serve

Method

Heat the oil in a non-stick frying pan, add the shallots and fry for 3-4 minutes to brown. Add half the spring onions and fry for 1-2 minutes more.
Stir in the chicken, korma paste, mango chutney and most of the chopped tomatoes. Fry for a few minutes, then add 125ml freshly boiled water. Simmer for 10 minutes until the chicken is cooked through.
Stir in the cream, then taste, adding a little lemon juice to sharpen the flavour. In a bowl, mix the remaining tomatoes, spring onion, coriander, more lemon juice, salt and pepper.
Serve the curry with a lemon wedge, steamed rice and poppadums (if you like), with the fresh tomato salad scattered on top.