Mild and Creamy Chicken Curry

cook 30 mins
  • 1 1/2 tablespoons groundnut oil
  • 1 large onion, sliced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 150 g (5 oz) korma paste
  • 500 g (1 lb) skinless chicken breast, cubed
  • 250 g (8 oz) sweet potato, peeled and cubed
  • 200 ml (7 fl oz) reduced-fat coconut milk
  • 100 ml (3 1/2 fl oz) water
  • 2 tablespoons ground almonds
  • 250 g (8 oz) basmati rice, washed
  • 2 tablespoons chopped coriander leaves, to garnish
  • low-fat naan bread, to serve (optional)
  • Heat the oil in a saucepan or deep frying pan over a medium heat, then add the onion and cook for 5–6 minutes until softened, stirring frequently.
  • Add the garlic, spices and korma paste and stir-fry for 1–2 minutes, then stir in the chicken and sweet potato. Cook for 3–4 minutes to seal the chicken, then add the coconut milk, water and ground almonds and season with salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 12–15 minutes until the chicken is cooked and the potato is tender.
  • Meanwhile, put the basmati rice in a large pan of lightly salted boiling water and cook for 12 minutes until tender, or according to the packet instructions.
  • Serve the curry on a bed of rice, garnished with the coriander and with naan bread on the side, if liked.
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