Korma-style chicken curry
This mild and creamy korma-style chicken curry is delicately spiced with cardamom and curry powder, then enriched with ground almonds and sweet mango chutney. It has a silky texture and a gentle, balanced flavour that the whole family will love. Serve it piping hot with steamed basmati rice or warm flatbread.
Ingredients
- Sunflower oil30 ml
- Chicken stock200 ml
- Lemon juice15 ml
Instructions
5 steps- 1
Season the chicken pieces with salt and pepper.
- 2
Heat a large, deep non-stick frying or sauté pan until piping hot and add 2 tablespoons of the oil. Quickly fry the chicken for 4-6 minutes until sealed and slightly golden. (You may need to cook the chicken pieces in batches if they don’t fit in your pan in a single layer.) Remove with a slotted spoon and set aside.
- 3
Add the remaining oil to the pan with the onions, garlic and chilli and fry over a medium-high heat for 10 minutes, or until the onions are golden brown. Add the spices and fry for another minute, stirring well to coat the onions. Stir in the stock, ground almonds and mango chutney, then bring to the boil and allow to bubble for 2-3 minutes.
- 4
Return the chicken to the pan and stir in. Reduce the heat, cover with a lid and simmer for about 5-7 minutes, or until the chicken is cooked through.
- 5
Stir in the lemon juice and yoghurt, check the seasoning, adding salt and pepper to taste. Serve with boiled or steamed rice and garnish with coriander leaves.
Nutrition
1 serving ≈ 288 g
Nutrition values are estimates. - means data is unavailable.
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