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  • Writer's pictureAlexander Atlas

Sweet & Savoury Super Simple Chicken Korma

This is a family favourite in my household, it's probably the only curry everyone can agree on and rightfully so. This recipe is super simple and as with all my recipes can be made with store bought substitutes however if you want to go the extra step and get the best flavours you can mince fresh garlic and ginger to make the pastes and I've linked to my own korma paste recipe.



Vegetable Oil or Ghee

1 Onion or Shallot

2 Large Chicken Breasts (approx 550g)

2 tsp Garlic Paste

2 tsp Ginger Paste

5 tbsp of Korma Paste​

150ml Full Fat Yoghurt

150ml Coconut Cream

75ml Double Cream

1 tbsp of Sugar

Rice or Chapati To Serve


1) Before anything, if you're having rice with this dish prepare that first. Set it to steam and by the time your curry is done the rice will be ready.

2) Start by heating a large saucepan to medium-high heat with your oil and dicing your onion & chicken breasts.

3) Softening onion in your pan until translucent and slightly golden. Once the onion has soft, add the chicken breast. It just needs to cook until it's seared on all sides, as it will continue to cook along with the rest of the ingredients.

4) Next in are the aromatics and spices - we're talking garlic, ginger and korma paste. Stir this in for a few minutes to cook out the grainy texture and make sure everything is coated evenly.

5) Add in natural yogurt - use full fat as it's less likely to split, coconut cream, and heavy cream and simmer for 6-8 minutes or until it's at your preferred consistency.

6) Serve with rice or chapati or both. To reheat, add a splash or double cream to help the consistency.

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