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Easy Chicken Korma is inspired by the rich, creamy curries of Northern India, where a blend of yogurt, cream, and aromatic spices creates a mild, indulgent sauce. Traditionally served on special occasions, korma was designed to highlight tender meat in a subtly spiced, luxurious sauce. This simplified version brings the classic flavours to your kitchen with ease - perfectly cooked chicken bathed in a creamy, fragrant sauce that’s gentle on the palate but full of authentic Indian character.
INGREDIENTS:
500g Chicken Breast or Thighs, cut into bite-sized pieces
2 TBSP IMANA Mild Curry Paste
1 TBSP Oil
1 Onion, finely chopped
2 Garlic Cloves, minced
1 tsp Fresh Ginger, grated
1 Carrot, sliced
1 Red Pepper, chopped
150g Green Beans, trimmed
1 Potato, peeled & diced (optional)
1 tin (400ml) Coconut Milk
150ml Chicken Stock (or water)
1 tsp Garam Masala (optional, for warmth not heat)
Salt, to taste
Fresh coriander, for garnish
METHOD:
Heat oil in a large pan. Add onion and cook until soft and golden.
Stir in garlic and ginger, cooking for 1 minute.
Add the IMANA Mild Curry Paste and cook gently.
Add chicken pieces and stir until coated, cooking until lightly browned.
Stir in carrots, potato, and pepper. Cook for 2 – 3 minutes.
Pour in coconut milk and chicken stock. Stir, bring to a gentle simmer.
Add green beans, cover, and simmer for 20 – 25 minutes until chicken is cooked and vegetables are tender.
Stir in garam masala (if using) and season with salt.
Garnish with coriander and serve with steamed rice or warm naan.
