What you'll need: 2 garlic cloves, roughly chopped 1 white onion, chopped Thumb-sized piece of ginger, roughly chopped 4 tbsp good quality korma spice paste 4 chicken breasts, diced 50g ground almonds 400ml chicken stock ¼ tsp caster sugar Small bunch of coriander, chopped 150g Greek yoghurt 4 tbsp sultanas or
What you'll need:
- 2 garlic cloves, roughly chopped
- 1 white onion, chopped
- Thumb-sized piece of ginger, roughly chopped
- 4 tbsp good quality korma spice paste
- 4 chicken breasts, diced
- 50g ground almonds
- 400ml chicken stock
- ¼ tsp caster sugar
- Small bunch of coriander, chopped
- 150g Greek yoghurt
- 4 tbsp sultanas or similar
Time: 30 minutes
First of all, you need to make a killer korma paste. Whizz up the onion, garlic and ginger in a food processor, then tip into a large frying pan, along with about 3tbsp of water. Mix well, and cook on a moderate heat for about 5 minutes. Stir in the store bought korma paste, and cook for another 3 minutes.
Stir the chicken breast pieces into your fragrant sauce, along with the stock, ground almonds, sultanas and sugar. Mix very well, cover the pan, and leave to cook for at least 10 minutes.
Once the chicken is completely cooked through, add plenty of seasoning and stir in the yoghurt. Scatter the coriander and any other garnishes you want (chopped almonds work well), and serve with basmati rice and some warm naan bread.
If you are looking for the perfect wine to pair this dish with, the rich, floral, and utterly irresistible Viognier from Sutton Grange is our pick! A creamy korma or makhani is going to taste fantastic with this wine.
There you have it -- a quick recipe for Chicken Korma!
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