Can I make the korma in advance?

Yes! Like most curries, this one gets even better with time as the flavours can really meld. It'll keep well in the fridge, in a covered container for 4 days and you can reheat it in the microwave, or on the stovetop over medium heat.

What type of yogurt is best to use?

You want to use full-fat yogurt here. Use Greek yogurt or regular plain yogurt, but if you use a low-fat variety, you'll find that it will split and curdle in the hot pan as the korma simmers.

Can I use chicken breasts rather than chicken thighs?

You definitely can if you prefer - I find that thighs are more forgiving (less risk of them drying out) more breasts are great too.

How spicy is the korma?

This is a very mild curry, so it's great for kids. It just has a lovely, warming heat to it, without it being typically spicy. The recipe does use chilli flakes so you can skip them if you're worried.

One Pot, 30 Minute Chicken Korma

Name: One Pot, 30 Minute Chicken Korma
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: indian
Ingredients: 1 cup long-grain rice; 1 tablespoon vegetable oil (canola, rapeseed or similar); 1lb/500g skinless, boneless free-range chicken thighs; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1 teaspoon turmeric; 1 teaspoon chilli flakes; 2 teaspoons salt; 1 onion, diced; 4 garlic cloves, crushed; 1-inch piece of ginger, grated (or use 1 teaspoon ginger paste); 2 tablespoons tomato paste; ¼ cup ground almonds; 1 cup full-fat yogurt; ½ cup coconut milk; A handful of cilantro (coriander) leaves to serve (optional)

Description

Get ready for an unbeatable curry night with this gorgeously mild, creamy chicken korma. No need to marinate the chicken ahead of time, all made in one pot AND it’s ready in 30 minutes. A fab family-friendly fakeaway idea that’s perfect for meal prep too.

Ingredients

Units Scale

1 cup long-grain rice
1 tablespoon vegetable oil (canola, rapeseed or similar)
1lb/500g skinless, boneless free-range chicken thighs
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon chilli flakes
2 teaspoons salt
1 onion, diced
4 garlic cloves, crushed
1-inch piece of ginger, grated (or use 1 teaspoon ginger paste)
2 tablespoons tomato paste
1/4 cup ground almonds
1 cup full-fat yogurt
1/2 cup coconut milk
A handful of cilantro (coriander) leaves to serve (optional)

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Instructions

Cook your rice. Add 1 cup of rice to a pot you have a lid for, then add 1 2/3 cups 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.
Cook the chicken. Slice your chicken thighs into bite-sized pieces, then set a large, high-sided pan over medium-high heat. Add 1 tablespoon of oil to the pan, then add the chicken. Spread it out so it’s (ideally) on 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.
Add onion and aromatics. 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 2 tablespoons of tomato paste and stir through the onions and garlic for another minute.
Return chicken to pan. Add the chicken back into the pan, along with 1/4 cup of ground almonds, 1 cup of yogurt and 1/2 cup of 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.
Garnish and serve. 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 cilantro leaves to serve if you like. Garlic naan or cheesy stuffed naan are also excellent on the side.

Notes

STORAGE INSTRUCTIONS: The curry keeps really well for 4 days, stored in an airtight container in the fridge. Reheat in the microwave, or over medium heat on the stovetop. You can also freeze it – I like to do so in individual portions in ziplock bags, for easy and quick defrosting.

INGREDIENT NOTES: You must use full-fat yogurt here. If you don’t, your yogurt will split and curdle from the heat and you won’t have the lovely smooth, creamy result you’re after. You can swap the coconut milk for coconut cream, or use heavy cream.

OPTIONAL ADDITIONS: I often like to stir through a couple of big handfuls of spinach, or chopped broccolini about five minutes before the curry is ready.

Prep Time: 5
Cook Time: 25
Category: fakeaways
Method: stove top
Cuisine: indian

Nutrition

Serving Size: 350g
Calories: 532
Sugar: 5.5g
Sodium: 1254.4mg
Fat: 17.8g
Saturated Fat: 10.6g
Unsaturated Fat: 4.3g
Trans Fat: 0g
Carbohydrates: 48.2g
Fiber: 2.2g
Protein: 38g
Cholesterol: 92mg