Chicken Korma

Name: Chicken Korma
Ingredients: 200 ml Arla® Big Milk; 150 g Natural yoghurt; 1 tsp garam masala; 1 tsp paprika powder; 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

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

Curry sauce

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

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.