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Chicken Korma

Serves: 4 Prep: 10 mins Cook: 25 mins


  • 1 onion, roughly chopped

  • 4 garlic cloves, roughly chopped

  • 3cm ginger roughly chopped

  • 80g pitted dates

  • 300ml chicken stock

  • 3 tbsp korma paste

  • 3 chicken breasts, cut into bite size pieces

  • 50g almond meal

  • 150g 0% Greek yogurt

  • 150g snow peas

  • 250g cauliflower (roughly ¼ of one), chopped into bite size pieces

  • Handful of chopped coriander

  • 400g jasmine rice


  1. Soak dates in boiling water for 10 minutes to soften.

  2. Place cauliflower into a pan with a splash of water and sauté on medium heat for 8 minutes with lid on, then once cooked set aside in a bowl. Meanwhile, begin to cook the rice according to packet instructions.

  3. Put roughly chopped onion, garlic, ginger, softened dates (drained), and korma paste into a food processer/ blender to turn to paste. Use a splash of your chicken stock liquid if it’s having trouble mixing.

  4. Tip paste into a large fry pan and cook on high heat with lid off for 5 minutes while occasionally stirring.

  5. Mix the chicken breast, almond meal, and chicken stock into the sauce and cook on a medium heat with lid on for a further 15 minutes or until the chicken is cooked through.

  6. Add the cauliflower, Greek yogurt, coriander and snow peas to the chicken korma. Give it a good mix and simmer for 3 minutes with lid off.

  7. Check chicken is cooked through, then take off the heat and serve on rice, sprinkling the chopped coriander on top.

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