mild and creamy chicken curry
How to make mild and creamy chicken curry recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
1½ tablespoons groundnut oil
1 large onion, sliced
2 garlic cloves, finely chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
150 g (5 oz) korma paste
500 g (1 lb) skinless chicken breast fillets, cubed
250 g (8 oz) sweet potatoes, peeled and cubed
200 ml (7 fl oz) coconut milk
100 ml (3½ fl oz) water
2 tablespoons ground almonds
250 g (8 oz) basmati rice, rinsed
salt and pepper
fresh coriander, to garnish
naan bread, to serve
Heat the oil in a saucepan or deep frying pan over a medium heat, add the onion and cook for 5–6 minutes, stirring frequently, until softened.
Add the garlic, spices and korma paste and stir-fry for 1–2 minutes, then stir in the chicken and sweet potatoes. Cook for 3–4 minutes to seal the chicken, then add the coconut milk, water and ground almonds and season with salt and pepper.
Bring to the boil, then reduce the heat and simmer gently for 12–15 minutes until the chicken is cooked through and the potato is tender. Meanwhile, put the basmati rice in a large pan of lightly salted boiling water and cook for 12 minutes until tender, or according to the packet instructions.
Serve the curry on a bed of rice, garnished with the coriander and with naan bread on the side, if liked.
For grilled korma chicken with rice:
Cut 3–4 deep slashes in 4 boneless, skinless chicken breasts, about 150 g (5 oz) each, then cover each breast with 1 tablespoon korma paste.
Place the chicken on a foil-lined baking sheet and cook under a preheated hot grill for 12–15 minutes, turning once, until cooked.
Serve with 500 g (1 lb) ready-cooked basmati rice, topped with a couple of dollops natural yogurt and with lemon wedges on the side. Total cooking time 20 minutes.
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