Easy Chicken Korma
Updated: Apr 23, 2020
A light and very mild Chicken Korma. Perfect with basmati or pilau rice and classic Indian sides.
Serves 4 (approx.)
Prep time: 40 mins (approx.)
2 chicken breast fillets (diced)
300ml chicken stock
250ml single cream
400ml coconut milk
2 garlic cloves (very finely chopped)
Knob of butter
Coriander (finely chopped)
2 tsp. mild tandoori curry powder
1 tsp. white pepper
1 ½ tsp. mild chilli powder
8-10 Cardamom pods
3 tsp. ground cumin
1 tsp. ground turmeric
½ tsp. ground ginger
½ tsp. ground cinnamon
Melt butter in a wok or frying pan.
Add garlic and diced chicken. Cook until chicken starts to brown (approx. 6-8 mins).
Add chicken stock, single cream, coconut milk and coriander. Bring to a gentle simmer.
Add cardamom pods, mild tandoori curry powder, ground cumin, mild chilli powder, ground turmeric, white pepper, ground ginger and ground cinnamon.
Cover and simmer for 20-30 mins.