Malaysian Chicken Korma

Malaysian Chicken Korma


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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.


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.

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