Chicken korma with green beans







Cook Time

40-45 Min


  • 2 tablespoons vegetable oil
  • 350g/12oz skinless chicken breast fillets, cut into bite-size pieces
  • 1 onion, sliced
  • 2 1⁄2 teaspoons korma curry powder
  • 150ml/5fl oz chicken stock
  • 1 teaspoon tomato purée
  • 2 teaspoons caster sugar
  • 75g/3oz tomatoes, roughly chopped
  • 150ml/5fl oz single cream
  • a little salt
  • 100g/4oz green beans, topped and tailed, cut into 2.5cm/1in lengths
  • 25g/1oz ground almonds
  • Heat the oil in a saucepan, add the chicken and onion, and sauté over a gentle heat, stirring occasionally, for 6 minutes or until the onion is soft and the chicken is lightly coloured. Stir in the curry powder and cook for a further 2 minutes.
  • Add the stock, tomato purée, sugar, tomatoes, cream and a little salt. Stir to combine the ingredients, bring to the boil, then reduce the heat, cover the pan and simmer gently for 10 minutes, stirring occasionally.
  • Stir the beans into the curry and cook, covered, for a further 15–20 minutes, stirring occasionally, until the chicken is cooked and the beans are tender. Stir the ground almonds into the curry, and simmer for 1 minute to thicken the sauce. Taste and adjust the seasoning if necessary. Serve with rice.
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