Chicken Korma
A rich and flavorful curry made with chicken thighs simmered in coconut cream and aromatic spices, perfect for weeknight dinners.
Ingredients
- 2 tablespoons ghee or coconut oil, or olive oil
- 1 large onion (diced finely)
- 1 teaspoon freshly minced ginger
- 2 tablespoons korma paste (heaping)
- 500 grams boneless, skinless chicken thighs (cut into bite-sized pieces)
- 400 milliliters coconut cream (14 fluid ounces)
- 1 teaspoon sugar
- 4 tablespoons plain yoghurt (for serving)
- 1/4 cup fresh coriander (roughly chopped, for garnish)
- steamed basmati rice (for serving)
- papadums (for serving)
- optional: pineapple and coriander salsa (for serving)
Instructions
- Heat ghee, coconut oil, or olive oil in a large frying pan over medium-high heat until shimmering.
- Add diced onion and minced ginger, stirring frequently for 2 to 3 minutes until softened and fragrant.
- Stir in the korma paste and cook for about 30 seconds to awaken the spices.
- Add chicken pieces and cook for 3 to 4 minutes, stirring occasionally until sealed on the outside.
- Pour in coconut cream and sprinkle sugar over the mixture. Stir to combine.
- Reduce heat to low and simmer gently for around 8 minutes until chicken is cooked through.
- Top with plain yoghurt and fresh coriander before serving.
- Serve immediately with steamed basmati rice, papadums, and optional salsa.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.