CHICKEN RECIPES RECIPES MEATS

Homemade Chicken Korma Curry

Homemade Chicken Korma Curry

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 11
Difficulty Medium

Rating (click to rate)

5.0 based on 3 ratings.

Ingredients

  • 1 kg Chicken Pieces Or Chicken Breast
  • 1 tbsp Vegetable Oil
  • 4 Cinnamon Sticks
  • 10 Whole Cloves
  • 1 White Onion, Diced Finely
  • 1 tbsp Crushed Garlic
  • 1/2 tsp Salt
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 Crushed Tomatoes
  • 1/2 cups Coconut Milk

Nutrition Information

Qty per
237g serve		 Qty per
100g
Energy 493.0075kcalcal 208.16784575631kcalcal
Protein 0.13gg 0.054891294652353gg
Fat (total) 55.38gg 23.383691521902gg
 - saturated 5.015gg 2.1175372513965gg
Carbohydrate 0.3525gg 0.1488398566535gg
 - sugars 0.75gg 0.31668054607127gg
Dietary Fibre 0.6875gg 0.29029050056533gg
Sodium 0.645mgmg 0.27234526962129mgmg

Nutritional information does not include the following ingredients: Chicken Pieces or Chicken Breast, Cinnamon sticks, Whole cloves, White onion, diced finely, Salt, Ground cumin, Crushed tomatoes

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Homemade Chicken Korma Curry

A traditional homemade chicken korma curry that you can make as hot (or not) as you like – so the whole family can enjoy it.  Enjoy curry dishes all year round as they are so tasty – curry has always been one of my favourite meals!

If you aren’t into your chicken on the bone (which is a shame because it is tastier, cheaper and the BEST way to enjoy chicken) you can make it with chicken breast only.

Serve the curry with Naan Bread and Rice Pilaf.

Method

  1. In a large frypan heat the vegetable oil until very hot.  Add the four cinnamon sticks, the 10 cloves, the coriander and cumin.  Stir well so the oil absorbs the spices and it smells very fragrant (3 - 4 minutes).

  2. Add the crushed garlic and the diced white onion.  Cook until nice and soft.

  3. Add the chicken pieces and brown all over (10 minutes).

  4. Stir in the tin of crushed tomatoes and the coconut milk.  Mix well.

  5. Transfer the mixture to a baking dish.

  6. Bake at 180 degrees for 30 minutes or until the chicken pieces are cooked through.

  7. Serve over rice and with Naan Bread.

Homemade Chicken Korma Curry | Stay at Home Mum.com.au

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Jody Allen
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Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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