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CHICKEN AND VEGETABLE KORMA

5 from 1 vote
Oh, the joy of cooking! Ever tried Chicken and vegetable korma? If not, you’re missing out. This dish, straight from the heartland of India, is an absolute treat. Creamy, rich, and packed full of flavor, it’s perfect for those chillier nights or simply when you fancy something special. Dive in, and let’s whip up a storm in your kitchen with this guide
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 2 succulent chicken breasts cubed (about 500g for our metric friends)
  • A handful of fresh carrots chopped (that’s 240ml if you’re a metric fan)
  • Same amount of peas because why not? (240ml)
  • 1 beautifully large onion diced fine because no one likes chunky bits.
  • The magic trio: 3 garlic cloves minced and a thumb-sized ginger grated.
  • Luscious coconut milk from 1 can 400ml for the precise cooks out there
  • 2 generous tbsp of vegetable oil 30ml, metrically speaking
  • 2 dollops of korma paste 30ml
  • A swirl of plain yogurt about half a cup or 120ml
  • A sprinkle of ground turmeric cumin, and coriander – 2 tsp, 1 tsp, and 1 tsp respectively.
  • Season with salt and pepper but you’re the boss here!

Method
 

  1. In a big ol’ pan, warm that vegetable oil on a medium flame.
  2. Toss in those onions. Get them all golden and lovely.
  3. Time for the aromatic duo – garlic and ginger. Couple of minutes, tops.
  4. Chicken pieces next. Let them catch a tan on all sides.
  5. Slather on that korma paste. Make sure every piece feels the love.
  6. Spices! Turmeric, cumin, and coriander – in they go.
  7. Gently pour in the coconut milk, stirring like you mean it.
  8. Turn the heat down a notch, lid on, and let it simmer and mingle for 20 minutes.
  9. Stir in the yogurt for that creamy dreaminess.
  10. Veggies alert! In go the carrots and peas. Another 5-7 minutes of patience.
  11. Taste test! Season further if your heart desires. Plate it up!

Notes

 TIPS 
Swap vegetable oil for ghee for that authentic touch.
Thick yogurt makes for a creamier korma, so opt for full-fat.
Spice aficionado? Add more korma paste or a few green chilies.
This dish? Tastes even better tomorrow. If you can wait!
SERVING 
Steamed rice or naan bread? Either way, it’s a win.
Fresh cilantro or a lemon wedge can jazz things up.
A side of cucumber-yogurt raita is the perfect cooling agent.
Best enjoyed with your favorite people. After all, food tastes better when shared!