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2 skinless chicken breast chopped into bite size chunks

1 large onion finely chopped

1 red chilli, deseeded and finely chopped

2 cloves of garlic, peeled and finely grated

2 inch piece of fresh ginger, peeled and finely grated

1 tablespoon of turmeric

2 teaspoons of cumin powder

1 teaspoon of ground coriander

50g creamed coconut

400ml of boiled water

A small handful of ground almonds

A teaspoon of caster sugar

A knob of unsalted butter

Salt

Pepper

Chicken korma

preparation 7 mins • you cook for 10 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

Ditch the takeaway menu and try your own curry for a change! Homemade curries are so easy to make and taste fantastic... they're also far nicer than a jar. Chicken Korma is Britain's favourite curry (knocking Tikka Massala off the top spot) and one that everyone can enjoy because it's nice and mild. What a Korma lacks in heat it makes up for in creamy coconutty flavour. My version uses a little sugar for a hint of sweetness. This is a two part recipe. In part one we make the curry paste and in part two we cook the chicken and finish everything off.

1 large frying pan/wok to cook everything in

Food processor

Measuring jug

Spatula

Spoon to stir

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Before you start have all the ingredients chopped and ready. Boil the water, put your pan on a high heat and click here!

Before you start have your food processor plugged in and click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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Put your pan/wok on a high heat and add a knob of butter and about a tablespoon of oil. Add in the chopped onions, garlic, ginger & chilli and stir to coat everything with the butter. Add in 1 tablespoon of turmeric, 2 teaspoons of ground cumin and 1 teaspoon of ground coriander. Stir well. Reduce the heat to medium and cook for 10 minutes, stirring occasionally to stop the mixture browning too much. Whilst this is on the hob, put 400ml of boiling water into the measuring jug and place the creamed coconut in the water. Leave the coconut to dissolve whilst the onions finish cooking.
After 10 minutes the onions should be nicely softened and the smell should be fantastic.

Empty the pan into your food processor and blend for 10 seconds. Scrape down the sides with your spatula, then blend again for 10 seconds until the mix has come together as in the second photo on the right.

Empty the contents of your food processor back into the pan on a high heat. Add in a small handful of ground almonds along with a pinch of salt and pepper. Stir everything together then pour in the coconut milk from your jug and stir. 

Take the chicken chunks and add a good pinch of salt before putting them into the pan. Stir and bring to the boil before simmering for 25 minutes.  If you're having rice or naan bread then time that to also be ready in 25 minutes.

After 25 minutes the sauce will have reduced and thickened slightly. All that's left to do is add in a teaspoon of sugar. Stir and serve with your favourite rice or naan bread.

I hope that you enjoy it.

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