How to make great mild Chicken Korma - Korma Recipe
Curry is popular all over the world
It is said that Tikka Masala is Britain's favourite dish, mental really! But Indian curries are hugely popular all over the world now. Sadly I have an allergy to black pepper so have developed a sense of taste that can't take anything spicy. I adore the smell of curries but just can't handle the heat. So if your like me, and can't take your heat then this is a perfect recipe for you.
My mum developed this recipe with my tastes in mind. It gives the nice aromatic smell of a good curry and the korma taste without the heat of a normal curry. Its really creamy and just really yummy! Perfect for young children to develop a taste for indian spices too.
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- 4 Chicken Portions, copped in chunks
- 1 Large Onion, diced
- 1 Tinned Tomatoes
- 3tbsp Korma Paste
- 1 tin Coconut Milk
- 1tsp Garam Massala
- 1 can Chickpeas, drained
- 2 cloves/2tsp Garlic/Lazy Garlic, crushed
- 3/4 pint Stock, any
- 6 Spring Onions, Finely Chopped
- 1 Green Pepper, diced
- Salt and Pepper, to taste
- Heat a little oil in a pan and fry the chicken and onion until cooked and softening respectively
- Add garlic and fry for 3 minutes
- Add curry pasta and Garam Masala and fry for a further 3 minutes
- Add stock, tinned tomatoes and all of the veg, cook on a medium heat for 6-7 minutes
- Lower the heat, cover and simmer for 20 minutes - stirring occasionally.
- After 20 minutes add the coconut milk, stirring it through thoroughly until it is completely combined. Leave for a minute or 2 to heat evenly.
- Serve with Rice and Naan bread