Easy Creamy Chicken Korma
10m
prep time
35m
total time
Easy
level
18
ingredients
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 1 x Sainsbury's Ground Coriander 36g -
40g Ground Almonds 1 x Sainsbury's Ground Almonds 200g -
4 Garlic Cloves, crushed 1 x Sainsbury's Garlic -
2 tbsp Tomato Paste 1 x Sainsbury's Tomato Puree, Double Concentrate 200g -
100g Full Fat Yoghurt 1 x Sainsbury's Greek Style Natural Yogurt 200g -
200ml Coconut Milk 1 x Sainsbury's Coconut Milk 400ml -
1 tsp Garam Masala 1 x Sainsbury's Garam Masala 38g -
1 tbsp Vegetable Oil, canola, rapeseed or similar 1 x Sainsbury's Vegetable Oil 1L -
1 tsp Ground Turmeric 1 x Sainsbury's Turmeric 48g -
1 Onion, diced 1 x Sainsbury's Onions Loose -
1 tsp Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g -
1 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g -
10g Coriander Leaves, to serve, picked 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 Peshwari Naan, warmed 1 x Sainsbury's Peshwari Naan x2 260g -
200g Long Grain Rice 1 x Sainsbury's Easy Cook Long Grain White Rice 500g -
640g Skinless and Boneless Chicken Thighs, sliced into bite-size peices 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
1 tbsp Ginger, grated, ginger paste 1 x Sainsbury's Ginger 100g
Products and prices from
Products and prices from
Reviews
4.3 out of 5 (162 ratings, 19 with reviews)
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