Easy Chicken Korma

Easy Chicken Curry (9642)So today morning, while helping my beautiful Mummy with some errands, something happened. I kept running into friends and neighbours telling me how much they enjoy reading my blog and about the recipes they like. Neighbourhoods change, but visiting my parents feels like going back home. People there are mainly very friendly and many of them know me from when I was a child. I love feedback, and before you roll your eyes at me (I can see you) I appreciate all kinds. Done properly. You know what I mean. I love writing on here. I don’t get too personal, mostly because I don’t want to make my friends and family uncomfortable or make them feel uneasy in any way. I want people to talk to me at the end of the day!

I love blogs and everything that has to do with blogging. What I hate are all the social media platforms one has to use with them. I’ve had enough of Facebook and Twitter. I’m there to make it easier for readers to contact me, and to keep in touch with friends near and far, but that’s another story for another post perhaps. The people at Facebook must hate me by now.

Another thing which remains dear to me is my blogging family. I mention them often, in no particular order: Nick, Terry, Anna, Julie, Jasmine and Sadie. Sadie has recently decided to stop blogging, but I still feel inspired whenever I visit her Nest and I hope that one day she’ll return to it. She’s such a talented writer. I encourage you to read her latest post if you find the time. Note how I avoided the word ‘last’.

C&T has almost become a character in my life in it’s own way – kind of a diary. To keep and commit to it is not easy, and it does feel like a chore sometimes – not too often, but when it does, I just stop. I do that because I know that my readers feel it. It’s amazing. Without sounding pretentious, they really do. And they notice the gaps. (Should I just switch to ‘you’ now?) They do. People write to me asking why there was no recipe or a simple blog post for any particular week. Some do it because they’re just nosey, but others do it out of concern. I make it a point to write back. If I fail to do so, your email has gone to the spam folder. Possibly. Sorry about that.

So, after all that I just wanted to say how much I loved this morning. It was a good one. Thank you readers. Thank you friends. Thank you family. Without all of you, C&T wouldn’t be here today. Cheers! This one’s as always for you. Finally the curry recipe you’ve asked for!

For the rice:

  • 4 cups basmati rice, washed and cooked

For the curry:

  • 2 tablespoons rapeseed oil, or any other flavourless oil
  • 1 large onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 4 cm piece of fresh ginger, finely chopped
  • 2 heaped tablespoons of water
  • 5 tablespoons korma paste
  • 4 chicken breasts, cut into bite-sized pieces
  • 50g flaked almonds, toasted
  • 2 handfuls sultanas or raisins, optional
  • 400ml chicken stock
  • 400ml can coconut milk or yoghurt
  • pinch of salt, optional
  • white pepper

For the topping:

  • fresh coriander, roughly chopped
  • 2 level tablespoons desiccated or shredded coconut

Additional touch:

  • 1 yellow pepper, washed and cut into 1cm strips, lightly grilled, optional*

Place a large shallow heavy-based pan over medium to low heat, and pour in any flavourless oil of your choice. My preference is to use rapeseed oil but it’s totally up to you. Tip in the chopped onion, garlic and ginger into the pan, together with the water and sweat for around 4 minutes. Add the korma paste and cook for a further couple of minutes.

Add the chicken pieces into the korma mixture, together with the almonds, sultanas, chicken stock and coconut milk. Give everything a good stir and cook for around 20 to 25 minutes, or until the chicken is completely cooked through.

Add the grilled yellow pepper strips and give it a last stir. This is an extra step but I like the sweetness it gives to the dish. You could, of course, just fry it into a non-stick pan. That will soften it slightly.*

In the meantime, wash and cook the basmati rice, as you usually do or using my preferred method – absorption.

Remove the pan from the heat and season with a little salt and pepper if needed.

Serve in bowls, topped with desiccated coconut and plenty, plenty, plenty (because I love it) of chopped coriander.

Serves 8 hungry people.










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