RecipesPoultry

Chicken Korma Recipe

Chicken Korma is a mild curry, full of flavour but not full of chilli heat.

Chicken Korma Recipe
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Ingredients

For the recipe:
  • 675g chicken breast, cut into 2cm cubes
  • 3 tsp Steenbergs organic korma masala
  • 3tbsp vegetable oil
  • 2tsp garlic, smashed and chopped
  • 200g onions, finely chopped
  • 150ml single cream
  • 65g creamed coconut
  • A handful chopped coriander leaf
  • 2tsp organic ground almonds
  • 2 Steenbergs organic garam masala
  • 1tsp white sugar
  • Traditional Sea salt to taste

This is a Steenbergs take on the traditional mild chicken korma curry, full of the creamy, coconut and almond flavours you’d expect – as well as the korma curry flavours.

Method

01
Mix the korma masala with a small amount of water to make a pourable paste. Heat the oil in a wok, karahi or heavy casserole dish. Add the garlic and stir fry for 30 seconds. Add the masala and stir for 1 minute.
02
Add the onion, reduce the heat, and stir-fry for at least 10 minutes, at most 20 minutes, until the mixture has thoroughly softened and caramelised.
03
Take the pan off the heat and purée the mixture using a hand-held blender. Add the cream and coconut. When melted, add the chicken and simmer for 10 minutes, stirring occasionally, and adding just enough water to keep a thickish texture.
04
Add the remaining ingredients, including some salt, and continue cooking and stirring for a 5 more minutes.