I don’t think I’ve ever met someone who doesn’t love a good curry.
Along with Italian food, I truly believe Indian food must be one of the most universally loved cuisines in the world.
It’s comforting, bursting with flavour, and conveniently, it can be incredibly easy to make.
To be completely honest, this isn’t a super traditional chicken korma (I actually don’t think many of my recipes are very traditional anything) but rather inspired by chicken korma.
I’ve left out the butter and cream, and streamlined the steps to make this a one-pot, set and forget, big-batch stye recipe.
It’s ridiculously easy, a litte lighter than most and super versatile – with simple swaps turning this chicken curry vegetarian or even completely vegan.
If you look at the ingredients list and are put off by its length – please don’t be! The majority of the ingredients are ones most people would already have on hand, and if you don’t, they’re the type you’ll use over and over again – I promise they won’t go to waste!
No bland leftovers here – one of my favourite things about this recipe (besides how easy it is to make!) is that it only gets better with time. The spices develop the longer you leave them, meaning tomorrow’s office lunch will be anything but boring.
It also freezes well, and makes enough for at least six serves, meaning you can save a few portions for a rainy (read: lazy) day when you can’t be bothered cooking.
1 tbs olive oil
1 red onion, chopped
1 thumb ginger, minced
3 cloves of garlic, minced
1 tbs coriander stalks, chopped
2 tsp ground cumin
2 tsp ground coriander seeds
2 tsp turmeric
1/2 tsp ground chilli
1/4 cup water
140g tomato paste
400g (1 tin) tinned diced tomatoes
250ml chicken stock (or vegetable if vegetarian/vegan)
4 chicken thighs, diced (or chickpeas if vegetarian/vegan)
Handful of chopped almonds
2 tablespoons coconut yogurt (Greek also works)
In a large pot, fry onion, ginger, garlic and coriander stalks in olive oil until onion has softened. Add cumin, coriander seeds, turmeric and chilli, and cook for a few minutes until fragrant. Add water and mix well. Keep cooking until most of the water has evaporated and the mix has formed a paste.
Add tomato paste and mix well, cooking for a minute or so before adding tinned tomatoes and stock, stirring until combined. Add diced chicken and almonds, and bring to the boil. Turn the heat down and let the liquid simmer for 20 minutes until the chicken has completely cooked through. Stir through yogurt.