Easy chicken korma
This mild and comforting chicken korma features tender chicken breast simmered in a creamy sauce with red lentils and mango chutney. Warm spices like ginger, turmeric, and curry powder create a fragrant, gently sweet flavour profile. It is a quick and satisfying dinner option that comes together effortlessly.
Ingredients
- Vegetable oil30 ml
- garlic cloves2 კბილი
- Chicken stock400 ml
- Single cream45 ml
Instructions
6 steps- 1
Season the chicken generously with pepper.
- 2
Heat 1 tablespoon of the oil a large, non-stick frying pan. Fry the chicken over a medium-high heat for 4-5 minutes, turning occasionally. Set aside.
- 3
Place the remaining oil, butter and onions in a large, non-stick saucepan and cook over a medium heat for 8-10 minutes, or until the onions are well softened and lightly browned. Stir in the garlic, ginger, curry powder and turmeric and cook for a few seconds more, stirring constantly.
- 4
Add the mango chutney, lentils and stock to the spiced onions and bring to a simmer. Cook, stirring regularly, for 15-20 minutes, or until the lentils are very soft. For an extra smooth sauce, blend using a stick blender.
- 5
Add the chicken and 2 tablespoons of cream to the lentil mixture and simmer gently for 5-6 minutes, or until the chicken is cooked through. Add an extra splash of water if the sauce is too thick.
- 6
Meanwhile, place the rice in a saucepan of boiling water and cook for 10-12 minutes, or according to the packet instructions. Drain and set aside. Serve the curry immediately, garnished with the remaining cream, with the freshly cooked rice.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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