Spice Pots Chicken Korma - Super Quick
A seriously easy version of Spice Pots Chicken Korma Curry. It takes around minutes to make so a definite contender for a weeknight family supper.
Recipe type: Mains: Chicken
Cuisine: Curry
Serves: 4
  • 2 tbsp oil
  • 2 onions, finely chopped (or cheat and used frozen onions)
  • 4cm piece of ginger, grated (or again cheat, and use frozen)
  • 400g tin of tomatoes
  • 5 tsp Korma Spice Pot
  • 4 chicken breasts (or veggies), chopped
  • 1 tin of chickpeas, drained
  • 40ml tin coconut milk
  • Salt, to taste
  • Fresh coriander, to garnish (or use frozen, chopped)
  1. Heat the oil and cook the onions, ginger and garlic until soft and browning.
  2. Add the tomatoes, and reduce for 5 minutes or so.
  3. Add the Korma spices. Cook for a minute then add the chopped chicken and mix well.
  4. When the chicken has taken on a wee bit of colour, add the coconut milk and salt.
  5. Cook gently for about 15 minutes, or until the chicken has cooked through.
  6. Add in the chickpeas and heat through.
  7. Garnish with some chopped coriander and serve with some fluffy rice.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2018/12/15/spice-pots-taking-the-hassle-out-of-batch-cooking/