Kid-friendly chicken korma

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★ ★ ★ ★ ★ 8 ratings Rate this recipe

A mild and creamy chicken and coconut curry

Prep Time 10 mins
Cook Time 15 mins
Serves 4
Difficulty Level Easy

Preparation

Print this recipe

Total Time 25 mins
Preparation Time 10 mins
Cooking Time 15 mins

Ingredients
Method

1 tbsp coconut or vegetable oil
4 chicken breasts, diced
1 onion, finely chopped
2 garlic cloves, crushed
2cm piece root ginger (peeled and finely chopped)
3 tbsp korma curry paste
2 tbsp ground almonds (optional)
1 x 400ml can coconut milk

Heat the oil in a pan, add the chicken pieces and cook for a couple of minutes on each side, until browned.
Lift the chicken out of the pan using a slotted spoon and transfer to a plate lined with kitchen paper.
Gently fry the onion, garlic and ginger in the same pan for 3-5 minutes over a medium heat, until the onions are soft.
Mix in the curry paste and cook for another minute
Add the coconut milk and ground almonds (if using). Season, then return the chicken to the pan and bring to a boil. Reduce the heat and simmer gently for 10 minutes, until the chicken is cooked through.
Serve with fresh coriander, rice and naan breads.

You will need

Slotted spoon - We recommend using a stainless-steel, rather than a plastic or nylon one. This rustproof, integral-forming and durable one is just what you need – see more details here at Amazon.

A frying pan – this sturdy pan even has a heat indicator so you can see how hot it is – see more details here at Wilko.

Tips

Stir in green beans or spinach to the curry when you return the chicken to the pan, for an extra serving of veg.

Variations

Swap out the chicken for mushrooms or Quorn pieces for an easy vegan curry alternative.

Reviews

★ ★ ★ ★ ★ 8 ratings Rate this recipe

Guest

★ ★ ★ ★ ★ 5

I just threw it all in slow cooker without any prep, used a knorr curry pot instead of paste as I couldn't find any. And thickened slightly with cornflour, it tasted amazing and my 18month old loved it x

on 12/6/16
Guest

★ ★ ★ ★ ★ 5

I didn't bother with the ginger or coriander and I only put half the amount of Almonds as I'm not a fan, it was delicious. It might be useful to say what size slow cooker you have as I had to add water to mine twice as I could smell it starting to burn, I suspect I may have a larger slow cooker. I'm making it again today (minus garlic as I haven't got any) and I'm going to try 350ml chicken stock. I'm hoping it doesn't come out too runny!

on 3/3/16
Guest

★ ★ ★ ★ ★ 4

I made a veggie version of this, using Quorn 'chicken' pieces. DD aged three and a half wasn't too keen, but she's super-fussy at the moment, so I won't let that affect my rating! Personally I really enjoyed this and will be making it again, even if my daughter won't eat it... I replaced the double cream with natural yoghurt and also threw in a handful of peas. It turned out much drier than what the picture suggests, but this could have been because I was using Quorn instead of chicken. Oh, and I cooked it in a saucepan as I don't have a slow cooker. All in all though - yummy!

on 13/10/15
Guest

★ ★ ★ ★ ★ 5

Easy to follow, great tasting

on 10/10/15
Guest

★ ★ ★ ★ ★ 5

This was great for my middle & youngest sons as they don't like things too spicy x

on 12/3/15
Guest

★ ★ ★ ★ ★ 5

Absolutely delicious family meal :)

on 8/3/15
Emma R(1606)

★ ★ ★ ★ ★ 5

This was so tasty, me and the hubby indulged too!! Was a good meal for my LO, not too spicy yet full of flavour

on 16/2/15
Guest

★ ★ ★ ★ ★ 4

This doesn't taste that much like restaurant curry but agreed that it is kid friendly - have to dice up the onions very small to get past my lot, but the sauce was declared 'super yummy'. I changed the cream to coconut milk which went down well. Next time, I'm going to add some cubed potatoes & increase the coconut milk so it starts to cross the boundary to a Malayan curry...

on 21/1/15
Guest

HELP???? how much water do i need to put in

on 25/1/14
Guest

I omitted the coriander and ginger and cooked it in the slow cooker. Well, it was a hit and extremely delicious :-)

on 20/1/14