07 Jun chicken korma curry
This chicken Korma curry is a wonderfully simple and delicious midweek meal.
It’s often quite difficult to come up with new chicken recipes. This chicken korma curry recipe is just the recipe to give your chicken a face lift.
The sauce for the chicken korma curry is scratch made and is beautifully fragrant. The sauce is incredibly versatile and can be used as the base for a variety of dishes.
The recipe for the sauce is quite large and can be frozen or used for another dish. I used the remainder of my sauce to make a tofu Korma for the non-meat eaters in my family. So all in all this chicken korma curry recipe was a real winner.
I have lots of other chicken recipes on my site to help inspire you. This http://sandtondiet.co.za/quick-and-easy-paleo-pesto-chicken/ and http://sandtondiet.co.za/honey-soy-and-chinese-5-spice-roast-chicken/ this are equally scrumptious.
It’s always good to have a look around and see what other people are doing in terms of recipes. There are some super creative people out there! This orange chicken recipe from the clean eating couple looks amazing – https://thecleaneatingcouple.com/healthy-orange-chicken/. Monique from Ambitious Kitchen is also one of those amazing food bloggers. Check out this recipe collection from her blog – https://www.ambitiouskitchen.com/healthy-chicken-recipes/.
I hope that you enjoy all the recipe inspiration. Please post pictures of your cooked chicken korma curry recipes. I would love to see your creations! Until next time, Leanne xoxo
Out of this world chicken korma curry
- 1/2 tsp mustard seeds
- 1 Tbsp canola oil
- 1/2 tsp ground coriander
- 2 tsp garam masala
- 1 x red pepper, cut into cubes
- 1 x large onion, cut into chunks
- 300g baby tomatoes
- 1 x 410g can lite coconut milk
- 2 tsp fresh garlic, crushed
- 1 tsp fresh ginger, minced
- 1 whole chicken, cut into portions
- coriander to garnish
- Heat the oil up in a pan
- Add the mustard seeds, cumin, coriander and garam masala
- Cook the spices until the mustard seeds start to pop
- Add the tomatoes, pepper and tomato paste to the onion mixture and cook for 2 – 3 minutes
- Remove the pan from the stove and add the coconut milk, garlic and ginger to the mixture and then puree the contents in the pan until smooth
- Divide the sauce into half
- Place the chicken portions into an oven proof dish and pour the sauce over the chicken
- Place the dish into the oven and cook the chicken for up to 2 hours or until cooked though
- I usually turn the chicken portions over twice during the cooking time to ensure that they are evenly cooked.
- Serve with jasmine rice and garnish with coriander just before serving