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Prep: 5-10 mins
Cooking: 30mins

Chicken Korma Recipe

Serves 3-4


1 Onion

2 Peppers

Half a bag of Spinach

2 Chicken Breasts

1 Garlic clove

2 tables spoons of Vegetable Oil

1 packet Creamed Coconut

¼ pint water - Vegetable Stock

 1 squeeze Tomato Puree 

 ½ pint Warm Milk


1 tsp Coriander

1 tsp Turmeric

1 tsp Ground ginger

1 tsp Cinnamon

1 tsp Brown sugar

1 tbsp Curry powder


*this goes great with Basmati rice, please allow cooking time for rice separately

​1. Measure out all the seasonings.

2. Warm the milk (not boiling) and add spices, sugar, stock (already mixed with 1/4 pint of hot water), tomato puree and creamed coconut until the coconut has dissolved.


3. Dice the onions and finely chop garlic, then fry onions and garlic together in a large pan until soft.

4. Add the combined milk spices etc to the pan with the onions and leave to simmer for 5 mins.

5. Add the chicken and simmer for a further 5 minutes.

6. while the chicken is cooking chop the pepper into 1-2cm pieces.

7. After 5 mins, check the chicken is cooked, if cooked remove from heat, and serve on a bowl of raw spinach and top with fresh raw pepper chunks for that extra crunch.

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