Mild and Creamy Chicken Korma

    Mild and Creamy Chicken Korma

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    For those who prefer a less spicy curry recipe, chicken korma is the way to go. Serve with rice and naan bread.

    Serves: 2 

    • 2 tablespoons vegetable oil
    • 1 onion, thinly sliced
    • 2 teaspoons garlic, finely minced
    • 2 teaspoon fresh ginger, finely minced
    • 4 cardamom pods
    • 1 cinnamon stick
    • 1/2 teaspoon mild chilli powder
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon ground coriander
    • 2 boneless, skinless chicken breast fillets, cubed
    • 1/2 tablespoon chickpea (gram) flour
    • 100ml milk
    • 1 cup (250ml) light cream
    • salt, to taste

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat the vegetable oil in a saucepan, add the onion, garlic, ginger, cardamom pods and cinnamon stick and cook until the onion softens.
    2. Add the chilli powder, turmeric and coriander then mix well. Add the chicken and cook until the chicken is done on the outside. Stir often.
    3. Mix the chickpea flour with the milk and add to the saucepan. Bring to the boil, reduce heat, cover and simmer 10 minutes. Add the cream and simmer a further 20 minutes. Season with salt.

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