Chicken Korma
Mild, creamy chicken korma in an onion, ground almond and coconut sauce.
makes 20 blocks, about 34p each
- Time
- 1 hr 15 min15 min prep · 1 hr cook
- Makes
- 20 blocks
- Cost per blockPer block
- 34p
- Calories per blockCalories
- 109 kcal
- Spice
- 1 of 5
You’ll need
- 700gchicken breast, trimmed
- 3 (400g)onions
- 1 tin (400ml)coconut milk
- 40gground almonds
- 10mlrapeseed oil
- 10gbutter
- 30gtomato purée
- 10gcaster sugar
- 1chicken stock cube
- 250mlwater, for the stock
- 4gsalt
For the paste
- 4 clovesgarlic
- 25gfresh ginger
- 6gground coriander
- 4gcumin
- 6ggaram masala
- 3gturmeric
- 1gcardamom
or about 4 tbsp (60g) korma curry paste
Allergens: Milk, Tree nuts. Check the labels on stock cubes, sauces and pastes, as brands vary.
Serve it
Basmati rice and a flatbread · A jacket potato with mango chutney · A wrap with cucumber and yoghurt
Method
- Step 1: Cook the finely sliced onions in the oil and butter over a low heat until soft and pale gold. (20 min)
- Step 2: Add the garlic, ginger, tomato purée and all the spices and fry for 2 minutes.
- Step 3: Stir in the ground almonds, coconut milk, stock, sugar and the whole chicken breasts. Cover and simmer gently until cooked through. (25 min)
- Step 4: Shred the chicken in the pan, then blitz briefly with a stick blender for a smooth sauce. Simmer uncovered until thick. (15 min)
- Step 5: Taste, season boldly, cool and freeze in 70g blocks.
Hotter: add a green chilli with the onions and ½ tsp hot chilli powder.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 109 | 9.3g | 4g | 6.2g | 1g | 0.49g |
| Per 3 blocks | 327 | 27.9g | 12g | 18.6g | 3g | 1.47g |
Cook’s notes
- Reheating: stir 1 tbsp natural yoghurt through each portion at serving, with a pinch of garam masala and fresh coriander. Do not freeze the yoghurt.
- Thigh fillets give a richer result.
- Keep it mild for children or add a green chilli with the onions.
Serve it
Basmati rice and a flatbread · A jacket potato with mango chutney · A wrap with cucumber and yoghurt.
Freeze, reheat and serve
- Freeze
- Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
- Reheat
- Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
- A portion
- 3 blocks (210g) make a dinner for one adult: about 327 kcal and 27.9g protein before rice, bread or potatoes.
Chicken Korma questions
Can I make it dairy-free?
Use all oil instead of the butter. The coconut milk and almonds still make it creamy.
Why cook the onions so slowly?
A low heat makes them soft and sweet without browning, which gives a korma its mild, pale, creamy sauce.
Can I make it nut-free?
Leave out the ground almonds. The coconut milk keeps it creamy, but the sauce will be thinner, so simmer it uncovered a little longer.
Sauces that go with it
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Updated . Nutrition, costs and yields are estimates. Gluten-free assumes gluten-free stock cubes.