Mild and Creamy Chicken Korma
For those who prefer a less spicy curry recipe, chicken korma is the way to go. Serve with rice and naan bread.
Ingredients
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
Directions
Preparation:10min ›
Cook:45min ›
Ready in:55min
- Heat the vegetable oil in a saucepan, add the onion, garlic, ginger, cardamom pods and cinnamon stick and cook until the onion softens.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (5)
I added a teaspoon of almonds to this along with the coconut cream and it was delicious, thumbs up! - 15 Jul 2013 (Review from Allrecipes UK & Ireland)
Made this the other night and it was delicious. Have recommended this to others. Will definitely be making again! - 29 Oct 2015 (Review from Allrecipes UK & Ireland)
well done, brill easy recipe, just did not have milk and popped can of coconat milk and it was brilliant - 12 Jan 2013 (Review from Allrecipes UK & Ireland)
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