Description
Jamie Oliver’s Chicken Korma is a mildly spiced, creamy curry made with tender pieces of chicken simmered in a coconut-based sauce with fragrant spices. This comforting curry offers a well-rounded flavor profile, balancing richness with gentle spices, and is perfect for a cozy meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1/2 cup coconut milk
- Salt and pepper, to taste
- 1/4 cup ground almonds (optional, for thickness and flavor)
- Fresh cilantro, chopped, for garnish
- Optional toppings: toasted flaked almonds, a squeeze of lemon
Instructions
In a large pan or pot, heat the vegetable oil over medium heat. Add the chopped onion and cook for 5-6 minutes until softened and golden. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Stir in the ground coriander, cumin, and turmeric, and cook for 1 minute to allow the spices to release their aroma. This enhances the flavor of the curry.
Add the chicken pieces to the pan, stirring to coat them well in the spices. Cook for 5-6 minutes until the chicken is lightly browned on all sides.
Lower the heat to medium-low. Stir in the yogurt and coconut milk, mixing until well combined. If you prefer a thicker sauce, add the ground almonds at this stage. Season with salt and pepper to taste.
Cover the pan and let the curry simmer gently for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
Garnish the korma with fresh cilantro and optional toppings like toasted almonds or a squeeze of lemon juice. Serve hot with rice or naan bread.