Neven Maguire's chicken korma

A tasty alternative to takeaway chicken korma


It's not too difficult to reproduce chicken korma at home and you'll enjoy the taste advantage that fresh cooking brings to the table!


Ingredients - Serves 4 Adults

  • 4 chicken breasts, cut into 1 inch cubes
  • 2 medium onions, peeled and finely chopped
  • 2 cloves garlic, crushed
  • 1 heaped teaspoon of ginger, grated
  • 1 green chilli, chopped finely (optional)
  • 400g tinned chopped tomatoes
  • 1 teaspoon of tomato purée
  • 150ml / 1/4 pint water
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1/4 teaspoon chilli powder
  • 150ml / 1/4 pint cream
  • Coriander to garnish
  • 2 tablespoons of vegetable oil
  • Salt to season

Method

  1. Heat a little of the oil in a pan and cook the chicken in it, until there is no pink meat remaining
  2. Remove this pan from the heat
  3. In a medium saucepan fry the onions and garlic until golden brown
  4. Add the ginger and green chilli. Fry for 1 minute
  5. Add the garam masala, turmeric, chilli powder and a pinch of salt. Fry for 1 minute
  6. Add the tomatoes, tomato puree and water
  7. Stir well, lower the heat and simmer for 20 to 25 minutes until the sauce is so well reduced that it is almost sticking to the bottom of the pan and the oil has separated out on the surface, stirring occasionally
  8. Add the cooked, cubed chicken and a few tablespoons of water to the sauce. Slowly bring to the boil. Lower the heat and cook for about 20 minutes
  9. Take off the heat. Stir in the double cream. Stir well. Add the coriander leaves and season with salt to taste
  10. Serve with plain Basmati rice and naan bread

dont wash raw chicken icon

Serving Suggestions

Serve this dish with rice OR naan, try adding broccoli or red pepper to the korma

info

Try reducing or removing the cream altogether for a lower calorie version of this dish

About this Recipe

This recipe was taken from the Take on the Take Away series on RTE 1.

Disclaimer

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Neven Maguire

Serves

4 Adults

4 Adults

Preparation Time

15 Minutes

15 Minutes

Cooking Time

60 Minutes

60 Minutes

Utensils Needed

Chopping Board, Chopping Knife, Frying Pan, Measuring Jug(for Liquids), Saucepan, Wooden Spoon

Chopping BoardChopping KnifeFrying PanMeasuring Jug(for Liquids)SaucepanWooden Spoon
of an adult's reference intake
Nutrition Information
Typical ValuesPer 100gPer Portion (g)
EnergyKj Kj
Kcal Kcal
Fatg g
(of which saturates)g g
Carbohydrateg g
(of which sugars)g g
Proteing g
Saltg g
Fibreg g

Recipe rating

Current rating: 4.5 (2 ratings)