Recipe: Chicken Korma

I love food that's easy to cook.  This doesn't take a lot of fuss to make and it's really tasty.

  • 1 medium onion
  • 1 bell pepper
  • handful of raisins
  • handful of almonds
  • 3 tablespoons of mild curry powder
  • 1 packet of chicken (about 1.5 pounds, cut into small cubes)
  • 300ml of chicken stock
  • 200ml pot of Greek yoghurt
  • 1 cup of uncooked plain white rice
Sauté the onion and pepper.  Add the curry powder and cubed chicken, stir fry for 5 minutes.  Add the chicken stock, raisins, and almonds, and start cooking the rice.  Simmer for about 20 minutes to reduce the liquid.  Make sure the chicken is cooked all through.  Right before serving, remove from heat and stir in the Greek yoghurt.  Serve with the rice, makes four servings.

Penzey's sweet curry powder would work for this, I used Sharwoods mild curry powder from our international store and made the stock from a chicken Oxo cube.  Mine also had carrots in. Greek yoghurt is healthier than using cream and tastes great in curry.

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