Chicken Korma

A Delicious Creamy Chicken Korma, garlic and herb flat breads and fluffy rice that all the family will enjoy.

Serves 4

For the Korma

2tbsps oil

1 onions, finely chopped

4 garlic cloves, crushed

2 tsp finely grated fresh ginger

1 tbsp of mild curry powder

1 tbsp ground turmeric

1 x 400g (14oz) tin of chopped tomatoes

2 tbsp mango chutney

1 x 400g (14oz) tin of coconut milk

1/2 tin of chickpeas rinsed

Juice of 1 lime

4 skinless chicken fillets sliced thinly

For the flat breads

300g self-raising flour , plus extra for dusting

1 teaspoon baking powder

300g natural yoghurt

Garlic and herb butter

2 cloves of garlic crushed

a bunch of fresh soft herbs, such as flat-leaf parsley, basil, dill

40g unsalted butter

To serve

Fresh chopped coriander

Steamed basmati rice


Heat the oil in a large pan set over a medium heat and fry the onions and garlic until golden brown. Add the ginger and cook for 1 minute, stirring.

Add curry powder with the turmeric and cook for another minute, stirring. Add the chopped tomatoes, chutney and simmer for a couple of minutes. 

Stir the coconut milk into the pan, then stir in the chicken. Slowly bring to the boil, then reduce the heat and simmer gently for 10–15 minutes, until the chicken is cooked through and completely tender. To finish add the chickpeas, juice of the lime and season to taste. 

For the flatbreads mix the flour, baking powder  and yoghurt together in a large bowl. Dust the surface with some flour and knead together for 1 minute until it all comes together. 

With the garlic butter bring the butter to room temperature place into a small bowl and mix through the garlic and chopped herbs of choice. Set aside to brush on the cooked flatbreads. 

Divide the dough in half, then divide each half into 6 equal-sized pieces. Roll each dough ball out into nice rounds about 2mm In thickness.

Place a griddle or frying pan onto a high heat and cook each flatbread on the dry pan until marked and they puff up turning with thongs to cook on the other side. Once cooked brush with the garlic butter and keep warm until serving. 

To serve, arrange rice and chicken korma on warmed plates and scatter over the coriander to garnish. Place the flat breads in a separate dish to pass around along with some extra mango chutney.

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