What are the main ingredients in Creamy Chicken Korma?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender (optional), Paper Towel

What is the nutritional information of Creamy Chicken Korma?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Creamy Chicken Korma?

BLEND UNTIL SILKY: Once the sauce has finished simmering, pour into a blender and blend until smooth. Return to the pot and place over a medium heat. (If you don’t have a blender, you can just leave the sauce chunky!) WHILE THE CURRY IS SIMMERING...: Make the sambal! Place the remaining tomato and onion in a bowl with ¾ of the chopped coriander. Toss together with a drizzle of oil, some seasoning, and any remaining sliced chilli if you’d like. Set aside for serving. GET THAT SAUCE GOING: Boil the kettle. Dilute the remaining stock with 125ml of boiling water. Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry ½ of the diced onion for 4-5 minutes until soft and translucent. Add in the grated ginger, then stir through the curry paste and sliced chilli (both to taste). Mix in the almond flour and ½ of the quartered baby tomatoes, and cook for 4-5 minutes, shifting regularly. Stir in the coconut cream and diluted stock until well combined. Bring to the boil, then reduce the heat and simmer for 5-6 minutes until thick and fragrant. YOUR FAVOURITE CREAMY CURRY: Pile up the steamy rice and spoon over the chicken korma. Garnish with the remaining coriander and serve with the bright tomato sambal on the side. Off you go, Chef! NUTTY BASMATI: Rinse the rice and place in a pot with ½ of the stock. Submerge in 500ml of water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. TENDER, SAUCY CHICKEN: Rinse the chicken to get rid of any residue from the packet and pat dry with paper towel. Submerge in the sauce and simmer for 6-7 minutes until cooked through, stirring occasionally. In the final 2 minutes, stir through the peas. On completion, season to taste with salt, pepper, and a sweetener of choice. Remove the pot from the heat.

What should be prepared from my kitchen to make Creamy Chicken Korma?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender (optional), Paper Towel

Creamy Chicken Korma

Name: Creamy Chicken Korma
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Blender (optional); Paper Towel

The curry go-to you can’t say no to! Succulent mini fillets poached in a creamy, coconut-based korma sauce. Thickened with almond flour for a hint of nuttiness, popping with fresh ginger and chilli, and filled with peas and soft baby tomatoes.

Creamy Chicken Korma

with coconut cream, brown basmati & a classic tomato sambal

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almond Flour
Baby Tomatoes
Brown Basmati Rice
Chicken
Coconut Cream
Free-range Chicken Mini Fillets
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Ginger
Onion
Onions
Peas
Spice & All Things Nice Korma Curry Paste
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Blender (optional)
Paper Towel

Serves 1

NUTTY BASMATI
Rinse the rice and place in a pot with ½ of the stock. Submerge in 300ml of water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
GET THAT SAUCE GOING
Boil the kettle. Dilute the remaining stock with 65ml of boiling water. Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry ½ of the diced onion for 3-4 minutes until soft and translucent. Add in the grated ginger, then stir through the curry paste and sliced chilli (both to taste). Mix in the almond flour and ½ of the quartered baby tomatoes, and cook for 3-4 minutes, shifting regularly. Stir in the coconut cream and diluted stock until well combined. Bring to the boil, then reduce the heat and simmer for 4-5 minutes until thick and fragrant.
WHILE THE CURRY IS SIMMERING...
Make the sambal! Place the remaining tomato and onion in a bowl with ¾ of the chopped coriander. Toss together with a drizzle of oil, some seasoning, and any remaining sliced chilli if you’d like. Set aside for serving.
BLEND UNTIL SILKY
Once the sauce has finished simmering, pour into a blender and blend until smooth. Return to the pot and place over a medium heat. (If you don’t have a blender, you can just leave the sauce chunky!)
TENDER, SAUCY CHICKEN
Rinse the chicken to get rid of any residue from the packet and pat dry with paper towel. Submerge in the sauce and simmer for 5-6 minutes until cooked through, stirring occasionally. In the final 2 minutes, stir through the peas. On completion, season to taste with salt, pepper, and a sweetener of choice. Remove the pot from the heat.
YOUR FAVOURITE CREAMY CURRY
Pile up the steamy rice and spoon over the chicken korma. Garnish with the remaining coriander and serve with the bright tomato sambal on the side. Off you go, Chef!

Brown Basmati Rice - 100ml
Vegetable Stock - 10ml
Onion - 1
Fresh Ginger - 15g
Spice & All Things Nice Korma Curry Paste - 15ml
Fresh Chilli - 1
Almond Flour - 25ml
Baby Tomatoes - 100g
Coconut Cream - 100ml
Fresh Coriander - 3g
Free-range Chicken Mini Fillets - 150g
Peas - 50g

Download the Recipe

Serves 2

NUTTY BASMATI
Rinse the rice and place in a pot with ½ of the stock. Submerge in 500ml of water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
GET THAT SAUCE GOING
Boil the kettle. Dilute the remaining stock with 125ml of boiling water. Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry ½ of the diced onion for 4-5 minutes until soft and translucent. Add in the grated ginger, then stir through the curry paste and sliced chilli (both to taste). Mix in the almond flour and ½ of the quartered baby tomatoes, and cook for 4-5 minutes, shifting regularly. Stir in the coconut cream and diluted stock until well combined. Bring to the boil, then reduce the heat and simmer for 5-6 minutes until thick and fragrant.
WHILE THE CURRY IS SIMMERING...
Make the sambal! Place the remaining tomato and onion in a bowl with ¾ of the chopped coriander. Toss together with a drizzle of oil, some seasoning, and any remaining sliced chilli if you’d like. Set aside for serving.
BLEND UNTIL SILKY
Once the sauce has finished simmering, pour into a blender and blend until smooth. Return to the pot and place over a medium heat. (If you don’t have a blender, you can just leave the sauce chunky!)
TENDER, SAUCY CHICKEN
Rinse the chicken to get rid of any residue from the packet and pat dry with paper towel. Submerge in the sauce and simmer for 6-7 minutes until cooked through, stirring occasionally. In the final 2 minutes, stir through the peas. On completion, season to taste with salt, pepper, and a sweetener of choice. Remove the pot from the heat.
YOUR FAVOURITE CREAMY CURRY
Pile up the steamy rice and spoon over the chicken korma. Garnish with the remaining coriander and serve with the bright tomato sambal on the side. Off you go, Chef!

Brown Basmati Rice - 200ml
Vegetable Stock - 20ml
Onion - 1
Fresh Ginger - 30g
Spice & All Things Nice Korma Curry Paste - 30ml
Fresh Chilli - 1
Almond Flour - 50ml
Baby Tomatoes - 200g
Coconut Cream - 200ml
Fresh Coriander - 5g
Free-range Chicken Mini Fillets - 300g
Peas - 100g

Download the Recipe

Serves 3

NUTTY BASMATI
Rinse the rice and place in a pot with ½ of the stock. Submerge in 700ml of water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
GET THAT SAUCE GOING
Boil the kettle. Dilute the remaining stock with 175ml of boiling water. Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry ½ of the diced onion for 5-7 minutes until soft and translucent. Add in the grated ginger, then stir through the curry paste and sliced chilli (both to taste). Mix in the almond flour and ½ of the quartered baby tomatoes, and cook for 5-6 minutes, shifting regularly. Stir in the coconut cream and diluted stock until well combined. Bring to the boil, then reduce the heat and simmer for 6-7 minutes until thick and fragrant.
WHILE THE CURRY IS SIMMERING...
Make the sambal! Place the remaining tomato and onion in a bowl with ¾ of the chopped coriander. Toss together with a drizzle of oil, some seasoning, and any remaining sliced chilli if you’d like. Set aside for serving.
BLEND UNTIL SILKY
Once the sauce has finished simmering, pour into a blender and blend until smooth. Return to the pot and place over a medium heat. (If you don’t have a blender, you can just leave the sauce chunky!)
TENDER, SAUCY CHICKEN
Rinse the chicken to get rid of any residue from the packet and pat dry with paper towel. Submerge in the sauce and simmer for 7-8 minutes until cooked through, stirring occasionally. In the final 2 minutes, stir through the peas. On completion, season to taste with salt, pepper, and a sweetener of choice. Remove the pot from the heat.
YOUR FAVOURITE CREAMY CURRY
Pile up the steamy rice and spoon over the chicken korma. Garnish with the remaining coriander and serve with the bright tomato sambal on the side. Off you go, Chef!

Brown Basmati Rice - 300ml
Vegetable Stock - 30ml
Onions - 2
Fresh Ginger - 45g
Spice & All Things Nice Korma Curry Paste - 45ml
Fresh Chillies - 2
Almond Flour - 75ml
Baby Tomatoes - 300g
Coconut Cream - 300ml
Fresh Coriander - 8g
Free-range Chicken Mini Fillets - 450g
Peas - 150g

Download the Recipe

Serves 4

NUTTY BASMATI
Rinse the rice and place in a pot with ½ of the stock. Submerge in 800ml of water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
GET THAT SAUCE GOING
Boil the kettle. Dilute the remaining stock with 200ml of boiling water. Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry ½ of the diced onion for 5-7 minutes until soft and translucent. Add in the grated ginger, then stir through the curry paste and sliced chilli (both to taste). Mix in the almond flour and ½ of the quartered baby tomatoes, and cook for 5-6 minutes, shifting regularly. Stir in the coconut cream and diluted stock until well combined. Bring to the boil, then reduce the heat and simmer for 7-8 minutes until thick and fragrant.
WHILE THE CURRY IS SIMMERING...
Make the sambal! Place the remaining tomato and onion in a bowl with ¾ of the chopped coriander. Toss together with a drizzle of oil, some seasoning, and any remaining sliced chilli if you’d like. Set aside for serving.
BLEND UNTIL SILKY
Once the sauce has finished simmering, pour into a blender and blend until smooth. Return to the pot and place over a medium heat. (If you don’t have a blender, you can just leave the sauce chunky!)
TENDER, SAUCY CHICKEN
Rinse the chicken to get rid of any residue from the packet and pat dry with paper towel. Submerge in the sauce and simmer for 7-8 minutes until cooked through, stirring occasionally. In the final 2 minutes, stir through the peas. On completion, season to taste with salt, pepper, and a sweetener of choice. Remove the pot from the heat.
YOUR FAVOURITE CREAMY CURRY
Pile up the steamy rice and spoon over the chicken korma. Garnish with the remaining coriander and serve with the bright tomato sambal on the side. Off you go, Chef!