This is a homemade chicken korma style dish. It’s not an authentic Chicken Korma curry per se.
I wanted it to be an introduction to flavour for my kids. As it happens it was a complete 100% success. Both kids ate all with some rice, result! I always find milder dishes like Chicken Korma are a great starting point when trying to expand my kids palette If you feel it’s not complex enough by all means add more spices and flavours. The next time I make this I will be adding fresh ginger and maybe some fenugreek (Maithray) into the mix.
There is also nothing wrong with grating or blending in a blender if you prefer.
2. Dice your chicken to bite size pieces and set aside with your vegetables.
3. Grab a large pan like a wok and on a high heat with some oil begin to cook your vegetables and garlic. Turn down your heat to medium and cook for 3-5 minutes stirring occasionally until your veggies soften.
4. Next add your chicken and turn over with your spoon until thoroughly mixed through your pan.
5. Now, take your korma spice mix, ground almonds, thyme and add to the pan stirring rapidly. Immediately after add the cold water and stir in making a liquor.
6. Nearly done now! All that is left remaining with regards cooking is just to add your 500ml coconut milk. Once added, bring to the boil. Once you reach boiling point turn down the heat and gently simmer for 15 minutes. Stir occasionally.
7. Finally garnish with a teaspoon of honey, herbs and sweetcorn. You can if you wish season with salt and pepper.
NOTE: If, after tasting you feel the sauce is a little heavy try a little lemon juice. This will add lightness and ‘cut through’ the sauce.
Member recipes are not tested by the Chowhound editorial team .