🍛 Creamy Chicken Korma

Name: Creamy Chicken Korma
Yield: 4 servings
Ingredients: 1 tbsp oil or ghee; 1 onion, finely diced; 3 garlic cloves, crushed; 1 tsp fresh ginger, grated; 2 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground turmeric; 1 tsp garam masala; ¼ tsp chilli powder *(optional, omit for very mild)*; 30 g ground almonds; 240 ml chicken stock; 700 g chicken breast or thigh, diced; 200 g plain yoghurt; 100 ml double cream; 1 tsp sugar *(optional, balances the spices)*; Salt, to taste; Fresh coriander, chopped, to serve; 15 g flaked almonds, toasted, to serve

A mild, rich and creamy chicken korma with a nutty sauce — gentle on spice, great for kids or anyone who prefers a milder curry.

Serves 4. Tags: curry, mild, kid-friendly, creamy, freezer-friendly.

Ingredients

1 tbsp oil or ghee
1 onion, finely diced
3 garlic cloves, crushed
1 tsp fresh ginger, grated
2 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
1 tsp garam masala
¼ tsp chilli powder *(optional, omit for very mild)*
30 g ground almonds
240 ml chicken stock
700 g chicken breast or thigh, diced
200 g plain yoghurt
100 ml double cream
1 tsp sugar *(optional, balances the spices)*
Salt, to taste
Fresh coriander, chopped, to serve
15 g flaked almonds, toasted, to serve

Method

Soften the onion: Heat the oil or ghee in a large pan over medium heat. Add the onion and cook for 5–6 minutes until soft and translucent, but not browned.
Add garlic and ginger: Add the garlic and ginger and cook for 1 minute until fragrant.
Toast the spices: Stir in the ground coriander, cumin, turmeric, garam masala and chilli powder. Cook for 1 minute, stirring constantly, to toast the spices.
Add almonds and stock: Stir in the ground almonds, then pour in the chicken stock. Bring to a gentle simmer.
Cook the chicken: Add the chicken to the pan, cover, and simmer gently for 15–18 minutes until cooked through.
Stir in yoghurt and cream: Reduce the heat to low. Stir in the yoghurt and cream a spoonful at a time, mixing well between additions so it doesn't split. Simmer very gently (do not boil) for 3–4 minutes until warmed through and glossy.
Season: Stir in the sugar if using, and season with salt to taste.
Serve: Serve scattered with fresh coriander and toasted flaked almonds, alongside rice or naan.

Notes

Don't let the sauce boil hard once the yoghurt and cream go in — it can split. A gentle simmer is all it needs.
For an even smoother, restaurant-style sauce, blitz the onion mixture with a hand blender before adding the chicken.
This freezes well without the dairy — freeze the base and stir the yoghurt and cream in fresh after reheating.