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Chicken Korma

Recipe

This classic curry is a sure family favourite any day of the week.

Serves: 4 | Prep time: 10 mins | Cooking time: 30 mins  

Indian | Gluten Free | Main

Ingredients  

  • 600g Chicken thigh fillets
  • 1 x Large onion
  • 25g Salted butter
  • 20ml Sunflower oil
  • 3 x Cloves garlic
  • 1 x Flat tsp ground ginger
  • 20g Medium curry powder
  • 400g Greek yoghurt
  • 1 x Chicken stock pot
  • 2 x Tsp Mango chutney
  • Juice x 1 lime
  • 60g Ground almonds
  • Sea salt and ground black pepper

Method

  1. Peel and finely chop the onion.
  2. Peel and mince the garlic.
  3. Melt the butter in a large saucepan and add the oil.
  4. Fry the diced onions and garlic for a couple of minutes on a low heat.
  5. Cut the chicken thighs into bite-size pieces.
  6. Add the curry powder and ground ginger to the pan – stir and cook for another minute.
  7. Add the chicken pieces – cook for 3 to 4 minutes, stirring as you cook.
  8. Then, add the yoghurt and the stock pot, season with a little salt and pepper to taste. Stir well and bring to the boil.
  9. Add the mango chutney and the lime juice – lower the heat, cover and simmer for 20 mins. Then add the ground almonds to thicken – heat through and serve.