serves / makes 4


  • 1 large onion, finely diced
  • 1 teaspoon fresh ginger root, grated
  • 2 garlic cloves, minced
  • 3 tablespoons korma curry paste
  • 4 chicken breasts, cut into small chunks
  • 150ml chicken stock
  • 400ml coconut milk
  • 50g ground almonds
  • 2 tablespoons fresh coriander, finely chopped
  • salt and pepper, for seasoning


  1. Heat a drizzle of olive oil in a large shallow pan
  2. Add the onion, garlic and ginger and saute for a couple of minutes
  3. Add the chicken and korma paste and cook for another 5 minutes
  4. Add in the chicken stock and coconut milk
  5. Bring to the boil and simmer for 20 minutes
  6. Stir in the ground almonds, coriander and season with salt and pepper
  7. Serve with pilau rice

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