Chicken Korma

Prep Time: 3 minutes

Cook Time: 20 minutes

Serves: 2

Suitable for Freezing


3 tbsp vegetable oil
2 chicken breasts cut into chunks
1 onion, peeled & chopped
1 garlic clove, crushed
1 medium apple, peeled & thinly sliced
100 g baby sweetcorn, cut into quarters (optional)
1 tbsp Korma curry paste
1/2 tbsp mango chutney
1 tbsp tomato puree
100 g frozen peas
150 ml coconut milk
1 chicken stock cube dissolved in 150 ml boiling water
salt and freshly ground black pepper


  1. Heat 1 tbsp oil in a wok or frying pan and stir-fry the chicken for about 4 minutes.
  2. Remove chicken and set aside.
  3. Heat the remaining oil in the wok and sauté the onion and garlic for 3 minutes.
  4. Next, add the apple and sweetcorn (if using) and stir-fry for 3 minutes.
  5. Add the korma curry paste, mango chutney, tomato purée, frozen peas, coconut milk, chicken stock and chicken pieces and simmer for 15 to 20 minutes.
  6. Season to taste.

Serve with fluffy white rice and poppadoms.

About the author : Aine Ryan

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