Here’s a lovely tasting easy cook chicken curry.
Korma is you will but a healthier version with some lovely added twists.
A curry in a hurry that you can serve with cooked basmati rice.
I use it whenever I have any left over nut milk (almond/oat/coconut) and want the taste and flavour of a decent curry.
Feel free to omit the chilli powder for a cooler tasting curry.
- 250g of chicken breast, sliced into chunks
- 2 tbsp olive/coconut oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp water
- 2 tbsp tomato puree
- 1 garlic bulb, minced
- 1 thumb sized stem of ginger, chopped
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp garam masala
- Pinch of salt and black pepper
- 200 ml nut milk
How To Cook Nut Milk Chicken Curry
Heat the olive oil in a large pan and add all the ingredients to the pan except for the chicken and nut milk.
Stir for 2-3 minutes until onions have softened.
Add the chicken and stir fry for 4-5 minutes.
Add the nut milk and bring to the boil then simmer for 7-10 minutes until everything has cooked.