Malaysian Chicken Korma

    30 minutes

    Malaysian chicken korma curry is like a cross between Indian and Thai, with lots of veggies and a bit of spice. Nice and creamy because of the coconut milk.

    Be the first to make this!

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 4 boneless skinless chicken breast halves
    • 4 springs onions, sliced
    • 1 red chilli, minced
    • 2 stalks celery, thinly sliced
    • 1 red capsicum, thinly sliced
    • 150g mushrooms, sliced
    • 1 clove garlic, crushed
    • 1/2 teaspoon fennel seeds
    • 2 teaspoons coriander
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric
    • 1 (400g) tin diced tomatoes
    • 1 (400ml) tin coconut milk
    • 1 tin water chestnuts, drained
    • juice of 1/2 lime
    • 1 tablespoon fresh coriander, chopped

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil in a frypan and brown chicken breasts 4 minutes on each side. Set aside.
    2. Add spring onions, chilli, celery and capsicum then fry, stirring constantly, 5 minutes or until vegetables are softened. Add mushrooms and cook 2 more minutes.
    3. Return the chicken to the frypan and stir in garlic, fennel seeds, coriander, cumin and turmeric. Cook 1 minute. Add tomatoes with their juice and coconut milk. Bring to a simmer, cover and simmer 5 minutes.
    4. Stir in the water chestnuts and lime juice. Serve with white rice, garnished with fresh coriander.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)