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Tomato and chicken korma curry
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Try this flavorful chicken curry - perfect for slow cooker or stove top cooking.
Ingredients:
  • 390g (1 1/2 cups) Greek-style natural yoghurt
  • 140g (1/2 cup) Korma Curry Paste
  • 8 (about 2.2kg) large chicken thigh cutlets, excess fat trimmed
  • 18.40 gm vegetable oil
  • 2 brown onions, halved, thinly sliced
  • 2 large ripe tomatoes, coarsely chopped
  • 100g baby spinach leaves
  • 125.00 ml fresh coriander leaves
  • Steamed white rice, to serve
  • Pappadums, to serve
Instructions:
  • In a spacious glass or ceramic bowl, mix the yogurt and curry paste together. Add the chicken and ensure it is coated with the mixture. Cover the bowl with plastic wrap and let it marinate in the fridge for 30 minutes.
  • In a stockpot or heatproof casserole dish, heat the oil over medium-high heat. Sauté the onion, stirring occasionally, for about 5 minutes until golden brown.
  • Combine the chicken with the sauce and simmer on low heat for 30 minutes, ensuring to turn the chicken occasionally (be careful not to let it boil). Stir in the tomato and continue cooking, uncovered, for another 30 minutes until the chicken is tender and the sauce thickens. Finally, add the spinach and cook for 1-2 minutes until just wilted, stirring as needed.
  • Transfer the aromatic chicken curry to a spacious serving bowl. Sprinkle with fresh coriander leaves. Pair it with fragrant steamed rice and crispy pappadums for a complete and satisfying meal experience.

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