The ultimate creamy chicken korma

  • Portion size: Serves 1
  • Hands-on time 20 min
  • Difficulty: easy

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.

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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
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Method

  1. 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.
  2. 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.
  3. 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.
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  5. Serve the curry with a lemon wedge, steamed rice and poppadums (if you like), with the fresh tomato salad scattered on top.

Nutrition

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

Quick wins & tips

To make it vegetarian, swap chicken for cubes of paneer or Quorn pieces.

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