Chicken korma curry

chicken korma

Who doesn’t love a good Korma? I actually crave curry – it’s sometimes a problem! This dish is simply delicious and healthy too – what a bonus. My mouth is watering now as I write this wishing I’d made enough for lunch today… The fresh spices with the tomato paste and coconut milk is the perfect balance of flavours. Korma is so easy to make and you can add any vegetables you like really – I just love green beans as they give a crunch to the dish! Serve it with brown rice or eat it without – I do recommend a dollop of fruit chutney on top though.


  • 1 piece fresh ginger, peeled and thinly sliced
  • 2 garlic cloves, diced
  • 2 tsp garam masala
  • 1/4 tsp dried chilli flakes
  • 1 tbl olive oil
  • 1 brown onion, thinly sliced
  • 4 chicken thigh fillets, diced
  • 2 tbl tomato paste
  • 6 cardamom pods, lightly crushed
  • 1 can light coconut milk
  • 1 packet green beans
  • coriander to garnish
  • brown rice (optional)

Serves 4


In a blender process the ginger, garlic, garam masala and chilli flakes until combined. Place to the side.

Heat oil in a non-stock frying pan over medium heat. Cook the onion until browned then add the chicken. Once the chicken is cooked through add the tomato paste, cardamon, the ginger and masala mix, coconut milk and green beans. Stir until well combined and keep on low heat. You may need to add 1/4 cup boiling water if the consistency isn’t curry like. Let the Korma simmer.

Cook brown rice as per packet instructions.

Serve the Korma on rice and top with fresh coriander. This dish tastes delicious with some poppadoms on the side and a dollop of fruit chutney!

Happy cooking, love Jem x


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