Chicken Korma

Name: Chicken Korma
Ingredients: 200 ml Arla® Big Milk 2L; 150 g Natural yoghurt; 1 tsp garam masala; 1 tsp paprika; 1 Large carrot, grated; 1 red pepper, sliced; 650 g Diced chicken breast; 1 Large white onion, diced; 1 tsp garlic paste; 1 tsp ginger paste; 2 tbsp vegetable oil; 1 tsp ground turmeric; 2 tsp curry powder; 2 tbsp tomato purée; 50 g ground almonds; 100 ml chicken stock; 160 ml coconut milk

An easy-peasy family favourite, packed with fragrant flavours and sneaky goodness! Get your little ones involved with collecting all the spices you’ll need from the cupboard and measuring out each one.

Ingredients

Marinade

200 ml Arla® Big Milk 2L
150 g Natural yoghurt
1 tsp Garam masala
1 tsp Paprika
1 Large carrot, grated
1 Red pepper, sliced
650 g Diced chicken breast

Curry sauce

1 Large white onion, diced
1 Tsp garlic paste
1 Tsp ginger paste
2 tbsp Vegetable oil
1 tsp Ground turmeric
2 tsp Curry powder
2 tbsp Tomato purée
50 g Ground almonds
100 ml Chicken stock
160 ml Coconut milk

Instructions

Step 1

Start with a bowl, and add the Big Milk, yoghurt, garam masala, paprika, and salt and pepper. Whisk this all together until it’s completed blended. This is your marinade.

Step 2

Add your diced chicken to the marinade and let it chill for a little while you get on with some more prep.

Step 3

Using a small food processor, add the onion, garlic, and ginger and blend it up with a little water until it forms a fragrant paste.

Step 4

Once the chicken has marinated for about 10 minutes, take the pieces out and pop them on some kitchen roll to soak up the excess liquid. You can throw away the rest of the marinade now it’s done its job.

Step 5

Heat up a large pan over a medium to high heat and drizzle with some oil. Once hot, add the chicken to the pan and sear the pieces on all sides.

Step 6

Once the chicken is nicely sealed, remove it from the pan and put to one side (and pour over any juices from the pan to keep their flavour!)

Step 7

Turn down the heat a little and add the curry paste you made earlier along with the turmeric, curry powder, and tomato puree. Cook this for 5-10 minutes.

Step 8

Once your sauce is looking nicely reduced and concentrated, add the stock, chicken, coconut milk, and ground almonds, and let the curry simmer for 15-20 minutes until the sauce looks just right.