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
Creamy Chicken Korma
with coconut cream, brown basmati & a classic tomato sambal
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Creamy Chicken Korma?
The preparation time for Creamy Chicken Korma with coconut cream, brown basmati & a classic tomato sambal is between 30 and 50 minutes.
What is the total time required to make Creamy Chicken Korma with coconut cream, brown basmati & a classic tomato sambal?
The total time required to make Creamy Chicken Korma with coconut cream, brown basmati & a classic tomato sambal is between 40 and 60 minutes.
How many servings does Creamy Chicken Korma provide?
4 servings
What are the main ingredients in Creamy Chicken Korma?
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
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?
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
How many calories does Creamy Chicken Korma have?
calories
How much fat content does Creamy Chicken Korma have?
grams
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