Ah, nothing better than a creamy Chicken Korma. Right? But let’s be honest with each other for a minute:
- Going out to a restaurant? WITH THE KIDS?! For. get. it. Haha!
- Getting a takeaway five times a week because, well, life is hard and you want some comfort? That’s nice, dear, until you’re on telly because they had to cut you out of your home.
- Any kind of takeaway food is way too spicy for my Tiny Tyrants anyways, but make it extra mild at home and you can at least pretend you once knew what flavourful food was.
I think I’ve made my point quite clear: Make your own Chicken Korma, right now, right in the comfort of your own home.
And bonus, it’s healthy! If you have absolute cauliflower haters, please just serve it on the side, or switch it for a different veg. But also the sauce, all the creaminess comes from a (quick and easy, pinky promise) homemade Korma paste, and from Greek yogurt. Pretty good, right? Definitely better than having someone bang in half your house because you don’t fit through the door anymore.
First, put some music on:
Does anyone remember Maroon 5 before a shirtless Adam Levine? Like, way back from 2002? Just me? Well, throw it on, it’s a good one.
Now, let’s get that Korma going:
1 – Marinate the chicken:
I use cubed chicken breast here, and mine was actually still quite frozen! So that’s fine if you’re not of the planning kind either. You can also do boneless, skinless chicken thighs. Either way, stir it into some spices and yogurt and set aside to marinate until you’ve finished the korma paste.
2 – Make the korma paste:
Next, make the curry paste. Don’t worry, it’s incredibly easy! Just sauté two chopped onions until very soft, then stir in garlic, ginger and spices and sauté for another minute or two. Then blitz the whole thing into a paste (I just use a stick blender in a measuring jug, works like a charm) and you’re good to go!
3 – Simmer the chicken:
Now, you’ll want to stir chicken stock into the curry paste. Bring to a simmer, then reduce the heat and stir in the chicken. Careful, only gently simmer now over lower heat, or the sauce will split. Close with a lid and simmer for around 15 minutes, or until the chicken is cooked.
4 – Finish the dish:
Finally, give it a good stir, then switch off the heat. Stir the remaining yogurt into the sauce, then add cooked cauliflower.
5 – Serve it up:
We love this over rice and sprinkled with some coriander, cough cough, that’s parsley because we have some coriander haters in the house. Either way, eat up fast, it will be gone before you know it 😉
Any final thoughts?
Well, I do have a few.
First of all, don’t be a terrible parent like me. Make sure there’s Naan in the house. Otherwise, your kids will let you know how hurt they are.
I know that for a fact.
Secondly, if you wanted to make this vegetarian, go for it! I make it with cauliflower, sweet potatoes and chickpeas, and it’s absolutely delicious. Raise your hand if you want me to share my exact recipe!
Well, and with that, you’ve now been equipped with the surefire way to whiny kids around the dinner table (it’s too yellow!), curry stains all over the floor (how did I drop that?!) and, well, extreme pride over making your own Chicken Korma. Give it a go! You won’t regret it.
Homemade Cauliflower Chicken Korma
Ingredients
To marinate the chicken:
- 2 large chicken breasts (cut into cubes (mine were about 350g; use 500g if you have big eaters))
- 50 g Greek yogurt
- 1/2 teaspoon garam masala
- 1/2 teaspoon mild curry powder
- 1/4 teaspoon salt
For the Korma sauce:
- 1 tablespoon vegetable oil
- 2 onions (chopped)
- 2 large cloves of garlic (crushed)
- 1 cm knob of ginger (peeled and grated (can use more if you don’t have kids complaining about hot spices))
- 2 teaspoons garam masala
- 1 teaspoon mild curry powder
- 150 ml chicken stock
- 100 g Greek yoghurt (at room temperature)
To finish:
- 1/2 medium head cauliflower (in florets, cooked)
- coriander or flat leaf parsley, Naan, rice… (to serve)
Method
Marinate the chicken:
- Place all ingredients for the chicken in a bowl, stir well, then set aside to marinate until the korma paste is finished.
Make the korma paste:
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until soft and mellow, 4-5 minutes.
- Add the garlic, ginger, Garam Masala and curry powder and cook for another 1-2 minutes, until very fragrant.
- Transfer the onion mix to a mini food processor and blitz to a coarse purée. Alternatively, place it in a measuring jug and whizz with a stick blender. Put the paste back into the pan and sauté gently until hot.
Cook the curry:
- Pour in the chicken stock and stir very well. Bring to a simmer, then reduce the heat to medium-low. Stir in the marinated chicken, cover with a lid and simmer for around 15 minutes, until the chicken is cooked. Give it a stir from time to time as it is cooking.
- Once the chicken is done, take the pan off the heat. Carefully and quickly stir in the remaining 100g of Greek yogurt.
- Stir in the cauliflower, warm through (do not boil or the sauce could split!), then serve over rice with your favourite sides.
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