- Meat and poultry
- Chicken curry
- Chicken korma
In an attempt to get my kids to eat their vegetables, I discovered that they seem to enjoy this mild korma curry with green beans! Add some chilli paste if you prefer a spicier version!
2 people made this
- 1/2 teaspoon of paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon of ground ginger
- 1 teaspoon of cinnamon
- 1 teaspoon of turmeric
- 1/2 teaspoon of ground white pepper
- 300g green beans, sliced into 3cm pieces
- 2 skinless chicken breasts, cubed
- 2 tablespoons of oil
- 1 clove of garlic, finely chopped or crushed
- 1 large onion, grated
- 250g chopped tomatoes
- 4 tablespoons of chicken stock
- 2 tablespoons of ground almonds
- 1/2 bunch of fresh coriander, finely chopped
- 4 tablespoons cream
- 4 tablespoons yoghurt
- flaked almonds, to serve
- fresh coriander leaves, to serve
MethodPrep:5min ›Cook:45min ›Ready in:50min
- Mix the paprika, cayenne, ginger, cinnamon, turmeric and white pepper in a bowl; set aside.
- Boil the green beans in plenty of water for about 5 minutes; drain.
- Heat oil in a frying pan over medium heat. Add onions, garlic and chicken; cook and stir until chicken has browned on all sides; stir in herbs.
- Stir in tomatoes, chicken stock and ground almonds. Add the green beans; simmer over a low heat until the chicken is cooked through.
- Stir in chopped coriander, cream and yoghurt; simmer for a few minutes.
- Serve with rice, flaked almonds and freshly chopped coriander.
Reviews & ratingsAverage global rating:(5)
The Best Homemade Chicken Curry Recipes You'll Ever Feast Your Eyes On
A good chicken curry recipe can be hard to come by. But once you do find that special recipe, you're pretty much sorted for life. So, to help you find the perfect chicken curry, we've put together a bunch of delicious recipes ranging from our favourite Thai red curry to a classic chicken bhuna. You'll find the one for you in no time at all.
This Thai Red Curry recipe is SO flavourful and we can't wait to make this recipe everyday for like, the rest of our lives. Yep, it's that good. Packed with all the good stuff: peppers, chillies, lemongrass, aubergine and green beans, this recipe is beyond delicious.
Chicken tikka is great if you're looking for a new Indian dish to perfect at home.
Butter chicken is your favourite Indian takeaway dish that you can now make faster than delivery. Full of flavour, this dish will become a weekly staple. Chicken thighs become extremely tender under all the sauce that you'll want to soak up with plenty of naan.
This chicken and sweet potato curry is absolute comfort food goals. Thanks to the spices, it's gorgeously fragrant, and the addition of coconut milk makes it creamy.
We love this easy, healthy chicken bhuna recipe, a sure-fire dinner table win - the ultimate crowd pleaser.
This quick and easy coconut curry might be a bit untraditional, but trust us, it's delicious. Don't forget to whip up some rice to soak up all that saucy goodness. Check out our step-to-step guide on how to cook rice for the fluffiest rice ever. (Catch ya later, dry takeaway rice!)
This classic Indian dish is our go-to when we order takeaway, but it's actually so easy to make at home. The only ingredient you might not have already have in your pantry is garam masala&mdashit's basically the Indian version of Chinese Five Spice powder. But once you have it, you can make this dish as much as you like!
Thai green curry is a variety of curry from Thailand using coconut milk and fresh green chillies. This recipe in particular is for those who are after something super simple, a quick to throw together meal - and this bad boy takes just over half an hour to get on the table.
Making Indian at home doesn't have to be intimidating&mdashthis recipe comes together in under an hour! We suggest pairing it with rice or naan. Check out our easy guide for how to cook rice and make yourself a perfect fluffy bowl of the good stuff.
Use the half hour you would have spent waiting for a lukewarm takeaway to make your favourite Indian at home instead.
If you have time, sautéing the onions and searing the chicken would add a ton of extra flavour to this dish. However, if you're on this recipe, you most likely wanna just throw everything in the slow cooker and forget about it until dinner time. And in that case, you're totally fine &mdash in fact, you're amazing. Because seared chicken or not, this tikka masala is bursting with flavour.
Chicken Katsu Curry with Cucumber & Chilli Pickle
Serves2 PersonsPrep time10 MinutesCook time20 MinutesTotal time30 MinutesIngredientsFor the chicken: 1 Jar of Bay’s Kitchen Stir-In Katsu Curry Sauce 2 Chicken breasts 75g Gluten free breadcrumbs 50g Gluten free plain flour, seasoned with salt and pepper 1 Free-range.
Chicken Kurma Recipe – Ingredients
Chicken – 250 gms(cut into bite size pieces)
Big Onion – 1 copped roughly
Tomato – 1 chopped roughly
Ginger Garlic paste – 1 tsp
Coriander Leaves – to garnish
Turmeric powder – 1/4 tsp
Salt – to taste
To grind to a paste:
Coconut – 1/4 cup heaped
Green Chilli – 1
Fennel Seeds – 1 tsp
Red Chilli powder – 1 tsp
Coriander powder – 2 tsp
Poppy seeds – 1 tsp
Cashews – 3
Oil – 1 tbsp
Bayleaf – 1
Cinnamon – 1/4 inch piece
Cloves – 2
Cardamom – 1
Curry Leaves – a sprig
Garlic – 6 cloves
- Add a tsp of oil and first roast green chilli then add along with ingredients listed under ‘to grind’ add little water and grind to a slightly smooth paste,Set aside..
- Clean chicken and rinse it well add turmeric powder and set aside.In a pressure cooker, heat oil add the items listed under ‘to temper’ let it splutter then add garlic,onion tomato,ginger garlic paste and saute well till raw smell leaves.
- Now add chicken and saute till color and texture changes.Add required salt.Make sure to saute atleast for 5-7mins.Add 2 cups water and pressure cook for 4-5 whistles in low medium flame.Once pressure releases open and make sure the chicken pieces are cooked to soft .Now add coconut paste.
- Let it boil, adjust salt at this stage.Let it boil for a good 10mins.
- Once oil separates and when chicken is nicely blended with the gravy, add coriander leaves and switch off.
CHICKEN KORMA STEP BY STEP
Here (and in the recipe video) I illustrate the Slimming World version &ndash see recipe notes for a more traditional (and calorific!) version.
STEP 1. Spritz a large casserole pan (or wok) with low calorie cooking spray. Add the onions, garlic and ginger and cook over low heat for five minutes, stirring constantly.
STEP 2. Stir in the all spices, salt and sweetener and cook for a couple of minutes. Don&rsquot let the spices catch as they can turn the sauce a bit bitter. If the pan gets too dry add a splash of chicken stock.
STEP 3. Add the diced chicken and cinnamon stick. Fry for about five minutes, stirring to coat in the spices.
STEP 4. Stir in the passata and chicken stock and bring to a rolling simmer. Reduce the heat and cook for about 15 minutes, stirring occasionally.
STEP 5. Stir in the cornflour slurry and the fromage frais (or yoghurt). Cook, stirring, over very low heat for a few more minutes until the chicken is cooked through.
STEP 6. Stir in some chopped coriander (cilantro) check the seasoning and add salt and black pepper, to taste.
STEP 7. Garnish with a few halved red grapes and some flaked almonds (optional) and serve over plain basmati rice.
We’ve whipped up this easy recipe for a tasty and healthy Chinese stir-fry at home! It’s a balanced meal and includes at least 1 portion of vegetables.
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A serving of chicken korma can clock in at more than 600 calories and 34 grams of fat. This version is lighter and quicker than a standard korma, yet it delivers plenty of flavor.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Heat 1 tablespoon of the oil in a deep saute pan over medium-high heat. Once the oil is shimmering, add the onions and stir to coat. Cook for about 12 minutes, stirring often, until the onions are golden. Turn off the heat.
Meanwhile, remove the seeds from the cardamom pods and lightly crush them. Discard the pods.
Trim off and discard any visible fat from the chicken, then cut the meat into bite-size pieces. Peel the ginger and garlic coarsely chop (together is okay).
Transfer one-third of the sauteed onion to a mini food processor add the ginger, garlic and the 2 tablespoons of water puree to a paste. (This can be done with a mortar and pestle, but it will take longer.)
Add the remaining tablespoon of oil to the remaining onions in the saute pan return to medium-high heat. Add the cardamom seeds and cinnamon stick, then the chicken. Stir-fry for 2 minutes, then add the coriander, 1 1/4 teaspoons of the garam masala, the mace and black pepper stir-fry for 2 minutes.
Stir in all but 3 tablespoons of the yogurt, then the reserved onion-garlic paste. Stir-fry for 2 minutes, then add the 2/3 cup water and the milk. Once the liquid starts to bubble, reduce the heat to medium-low and cook for 10 minutes, stirring occasionally. Stir in the remaining 1/4 teaspoon garam masala.
While the korma cooks, discard the seeds from the chilies, then mince the chilies and add (to taste) to the chicken korma.
Toast the almonds in a small, dry skillet over medium-low heat until fragrant and lightly browned.
Coarsely chop the cilantro and some tender stems.
Remove the korma from the heat. Discard the cinnamon stick. Divide among individual bowls garnish with the cilantro, almonds and a dollop of the remaining yogurt. Serve warm.
Adapted from "Make It Lighter: Healthier Versions of Your Favorite Recipes," by Angela Nilsen (Hamlyn, 2014).
Pakistani Chicken Korma Recipe
Welcome to The Storied Recipe! I host a unique podcast where every guest gives me a recipe that’s significant to their culture, life, and memories. I make, photograph, and share the recipe with you. I invite you to listen to Nadia’s Story as you make her authentic Chicken Korma recipe.
This delightfully flavorful, authentic Pakistani Chicken Korma recipe came to us from my guest Nadia of Journey to Table. Here’s what Nadia had to say about the dish:
“It’s a classic dish in Pakistani cuisine with basic components that pack a WOW factor and truly connect me as an American born Pakistani with my roots. I’ve connected to my culture through cuisine and music like qawwali and truly enjoy the experiences I’ve had in experimenting and perfecting dishes I can be proud of.”
Now, when Nadia speak of perfecting dishes – in this case, you can take it quite literally! The first time I made this, in preparation for my interview with Nadia, my 10 year old asked if we could have it the next day for breakfast, lunch, AND dinner. This chicken korma has made it onto our regular meal rotation and we now eat it once a month. And yesterday, when I finished photographing the dish about 3pm, we all stood around with forks and attacking the korma!
For me, the thing that sets Nadia’s korma apart from Americanized recipes is the technique of infusing the oil in which the chicken is cooked with whole spices – cardamom, pepper, cloves, cinnamon, and fresh ginger. In our Americanized recipes, we tend to simply add tablespoons of garam masala at the end of everything, rather than the hearty servings of both fresh and ground spices in Nadia’s recipe. The difference creates a far richer, more complex, flavorful, and layered dish.
As you make this recipe, I’d urge you to listen to Nadia’s moving episode about her parents, immigrants to America that built their lives on hard work, charity, faith, and a commitment to changing one life at a time. Nadia’s voice is powerful and thought-provoking, and it was her father’s gift to Nadia that he encouraged her to develop and use her voice. It’s a great episode that I personally have listened to multiple times!
Episodes Related to this Pakistani Chicken Korma Recipe:
Ep. 048 – A Wanderer Through Life and Lover of Spice with Nadia Bandukda
How To Contact Nadia:
Pakistani Chicken Korma Recipe
This authentic Pakistani Chicken Korma recipe is set apart from Americanized recipes by the technique of infusing the oil with whole spices.
- 1/4 cup vegetable oil or neutral oil
- 1/2 large brown onion large brown onion, sliced
- 3 whole cloves
- 3 green cardamom pods, whole
- 3 whole black pepper
- 1 inch cinnamon
- 1 lb chicken, fat removed, cut into bite-size pieces
- 1 tbsn garlic minced or crushed
- 1 tspn ginger crushed
- 1/2 tsp ground coriander
- 1 tspn ground cumin
- 1/4 tspn turmeric
- 1/2 tspn chilli powder
- 1/2 tomato, finely chopped
- 1 tbsn ground almonds or almond meal/flour
- 1/4 mix of water and heavy cream/milk
- salt (I use 1 3/4 tspn) and freshly ground pepper (1/2 tspn)
- chopped coriander (to garnish) (optional)
- blanched almonds (to garnish) (optional)
- Step 1 Heat the oil in a pot. Once hot (3-4 minutes), fry the onion, cloves, cardamom pods, black pepper pods, for a 3-4 minutes until the onion begins to soften and light golden brown in color.
- Step 2 Add the chicken, garlic and ginger and cook together for 3-4 minutes
- Step 3 Add all the remaining spices and 1 tspn salt, and cook together for 2-3 minutes.
- Step 4 Add the chopped tomato to fry together for 2-3 minutes, followed by milk mixture, and ground almonds.
- Step 5 Cover and Cook for about 10 minutes until oil separates.
- Step 6 Open and add garam masala, and taste for salt content (add about 1/4 tspn at a time)
- Step 7 Serve hot, and garnish with blanched almonds and chopped coriander.
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Other Episodes You May Love
For more on the practices of feasting and fasting, particularly during Ramadan, tune into Episode 048: A Wanderer Through Life And A Lover Of Spice With Nadia Bandukda
Muslim-American Nadia Bandukda eloquently explains why she observes Ramadan.
Indian Chicken Korma
Tender chicken in a richly spiced, aromatic, uber creamy sauce, chicken korma is an Indian dish often saved for special occasions. Cousin to a curry, korma is less spicy than your typical curry and focuses on flavor more than heat, but you can kick up the heat to any level you desire.
I was trying to create a dish worthy of a very special occasion because yesterday was Mother’s Day and I wanted to go see my mom. When I called to ask her if I could come visit her for Mother’s Day, she said yes, but no gifts. Sigh. I am a gifter at heart … I asked if she would at least allow me to cook for her. She relented. I asked if there was anything special she’d like to eat, and told her she could take her time to think about it. She texted the next day and requested chicken curry. I thought about it for a while and then decided I would bring chicken korma, a very close cousin to chicken curry.
Years ago, I made veggie korma, after falling in love with it at a local Nepalese restaurant. I debated whether or not to make this a chicken AND veggie korma, but my kids seemed interested in trying it and they tend to be super picky about their veggies, so I kept it pretty basic and true to the recipe’s roots, which are pretty much always (from what I can tell) simply chicken in sauce. I studied several recipes before I began, but couldn’t decide on just one! There were pieces I loved about several of them, so I made my own version of chicken korma, based on bits and pieces from: Tea for Turmeric, Indian Healthy Recipes and Simply Recipes.
The sauce for this korma turned out rich and luxuriant, with so much depth of flavor! I would definitely use this sauce on other things in the future.
As far as what part of the chicken to use: I used chicken breasts this time, but I think next time I might go with chicken thighs instead … they tend to stay tender longer. Breast chunks are so touchy and can get tough if you cook them just a tad too long, but the nice thing with this recipe is even if you DO overcook the chicken a little, the rich creamy sauce is there to come to the rescue. You could even shred the chicken and let it soak up the sauce some more, then serve it scooped into Naan or pita bread, more Mediterranean sandwich-style.
Also, next time I think I’d add some veggies. I think cauliflower, carrot or butternut squash and peas would be really good. And/or green beans. Sweet potato? Brussels sprouts? I really don’t think you can go wrong by adding veggies.
One other thing: if you’re in a hurry, I think you could perhaps skip the marinating step. Marinating in yogurt helps keep chicken from drying out when cooking, but the sauce here more than makes up for a bit of dryness.
If you find the sauce gets too thick (mine definitely got thicker in the fridge overnight!), add some coconut milk, milk, light cream or water to thin it.
What to serve with Chicken Korma?
Indian dishes like korma with its thick, rich, creamy sauce are always served with Naan to sop up the good flavor (or other bread like Roti or Chapati … or my soft sourdough gyro pita bread would be stellar too). Daal is also a favorite, a creamy bean dish that boasts many of the same flavors. I actually did make some daal to serve with this and it was such a beautiful counterpoint. (I’ll be blogging that recipe soon.) I have to say I loved the daal almost more than the chicken! A nice green salad or cucumber and/or tomato slices balance out the meal. Of course, rice is also a great way to soak up the flavors … I would suggest going with the heart healthier brown basmati rice, if you can find it. Delightful flavor AND fiber.
Other delicious options for veggie side dishes are:
Much to my amazement, my kids BOTH tried this recipe … they have ALWAYS shied away from Indian food (aside from Naan) and they seemed quite pleased with the flavor and said they would eat it if I made it again. I wouldn’t let them eat too much at taste-testing time, though, because I made this recipe for my mom!
Chicken Korma (and all its tasty variations)
Last night I made chicken shahi korma--it was quite delicious. More properly, according to this link, anyway, what I made was kashmiri korma, as I added 1/3 cup golden raisins.
But truly, as I also incorporated vegetables (steamed carrots, fresh green beans, cauliflower and peas), I guess what I made was some sort of krazy quilt of korma--including navratan. ) I'll just tell you it was good. For the most part, I followed this recipe, minus one onion and half the chicken so I had room for the vegetables. Oh, and 60/40 cream to whole milk yogurt ratio.
I didn't add water (not sure why you need to).
Watch out for when to add the garam masala. I'm thinking I should've added it when I added the cinnamon stick and spices to the pan. The recipe doesn't specify. I guess they forgot. ) Another teaspoon of spice (to equal a tablespoon, total) wouldn't be a bad idea.
No need to cook this forever and ever. Maybe it's different with lamb?
Instead of using all oil, I went 50/50 oil and butter.
Do you have a favorite version of this recipe? Indian cooking is new to me. Since I already have plenty of ginger and yogurt on hand, I'm experimenting.