Chicken Korma Curry
00h 30Indulge in the creamy delight of chicken korma without the takeaway! This fuss-free recipe delivers restaurant-quality korma in under 30 minutes, perfect for busy weeknight dinners. Impress your family and friends with this symphony of flavour - juicy chicken bathed in a fragrant and silky korma sauce bursting with warm spices.
Ingredients and Method
Ingredients
- 1 tbsp vegetable oil
- 1 lb boneless, skinless chicken thighs
- 1 medium onion
- 3 cloves garlic
- 1 inch ginger
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp ground cumin
- 1 star anise
- 1/2 tsp red chilli flakes
- 1 can tomatoes (undrained)
- 1/2 cup full fat yoghurt
- 1/4 cup almond milk (or regular milk)
- 1/4 cup chopped almonds
- Fresh cilantro (coriander), for garnish (optional)
Method
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until golden brown.
- Reduce heat to medium. Add onion and cook for 3 minutes, until softened. Stir in garlic, ginger, coriander, turmeric, cumin, and star anise. Cook for 1 minute more, stirring constantly.
- Add tin of tomatoes, yoghurt, almond milk, and chilli flakes (if using). Season with salt to taste. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in chopped almonds and simmer for an additional 5 minutes, until chicken is cooked through and sauce has thickened slightly.
- Remove star anise before serving. Garnish with fresh cilantro (optional).
Recipe Tips
- Serve with basmati rice or naan bread.
- For a richer korma, substitute heavy cream for the almond milk.
- Don't have star anise? Use 1/4 tsp ground cloves instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
