Easy Creamy Chicken Korma
Get ready for an unbeatable curry night with this gorgeously mild, creamy chicken korma. No need to marinate the chicken ahead of time AND it's ready in just over 30 minutes. A fab family-friendly fakeaway idea that's perfect for meal prep too. This version is wonderfully creamy - without feeling heavy - thanks in large part to the yogurt. It's also SUPER mild, so it's perfect for kids and for anyone who isn't a big fan of anything too spicy.
Method
Based on 4 servings, adjust as needed.
Step 1
Add the rice to a pot you have a lid for, then add 3 times the quantity of water and a big pinch of salt. Set the pot over high heat, and when you see the water looking a bit foamy, turn the heat right down, and pop the lid on. Leave it there for 12 minutes and then remove it from the heat (still with the lid on) and let it sit until you’re ready to serve.
Step 2
Slice your chicken thighs into bite-sized pieces, then set a large, high-sided pan over medium-high heat. Add a little oil to the pan, then add the chicken. Spread it out so it’s (ideally) in one layer for even cooking. Let the chicken cook for a few minutes on each side. You don’t need to cook the chicken through completely at this point – it will finish cooking in the sauce later. Add the cumin, coriander, garam masala, turmeric, chilli flakes and salt, and mix it through the chicken. Remove the chicken from the pan, and set it on a plate for now.
Step 3
To the same pan, add your diced onion and a pinch of salt. Cook, stirring, until the onions start to soften and change colour (they’ll look more see-through). At this point, add the crushed garlic and ginger and stir through the onion. Add the tomato paste and stir through the onions and garlic for another minute.
Step 4
Add the chicken back into the pan, along with the ground almonds, yoghurt and coconut milk. Stir through the chicken, then reduce the heat to low and simmer for another 10 minutes to let the sauce thicken up slightly. Taste, and season with a little more salt if you like. If serving the curry with Peshwari naan, heat these through now, according to the packet instructions.
Step 5
Remove the lid from your rice pot, then use a fork to fluff up the grains. Divide the rice between plates, then top with the curry. Scatter over the coriander leaves to serve if you like.
- Ingredients
- Based on 4 servings
-
1 tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
1 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
200g Long Grain Rice 1x Sainsbury's Easy Cook Long Grain White Rice 500g -
4 Garlic Cloves, crushed 1x Sainsbury's Garlic -
2 tbsp Tomato Paste 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
40g Ground Almonds 1x Sainsbury's Ground Almonds 200g -
100g Full Fat Yoghurt 1x Sainsbury's Greek Style Natural Yogurt 200g -
200ml Coconut Milk 1x Sainsbury's Coconut Milk 400ml -
10g Coriander Leaves, to serve, picked 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
640g Skinless and Boneless Chicken Thighs, sliced into bite-size peices 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 640g -
1 tsp Garam Masala 1x Sainsbury's Garam Masala 38g -
1 tbsp Ginger, grated, ginger paste 1x Sainsbury's Ginger 100g -
1 tbsp Vegetable Oil, canola, rapeseed or similar 1x Sainsbury's Vegetable Oil 1L -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
1 tsp Ground Turmeric 1x Sainsbury's Turmeric 48g -
1 Onion, diced 1x Sainsbury's Onions Loose -
1 tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
2 Peshwari Naan, warmed 1x Sainsbury's Peshwari Naan x2 260g