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Chicken korma coconut cream recipe


Don't rush this dish - patience is key. Allow it to simmer on a low heat and let the flavours combine for an amazing flavour.

Preparation time: 10 minutes

Cooking time: 30 minutes


Serves: 2 people

For the Chicken Marinade
  • 0.5 tsp Black Pepper
  • 3 - Chicken Breast
  • 2 tsp Curry Powder
  • 2 cloves Garlic
  • 0.5 tsp Salt
  • 1 tbsp SuperValu Extra Virgin Olive Oil
For the Sauce
  • 1 tsp Black Pepper
  • 1 tsp Cinnamon
  • 250 ml Coconut Cream
  • 2 tbsp Coconut Oil
  • 2 tsp Curry Powder
  • 3 cloves Garlic
  • 1 tbsp Greek Yoghurt
  • 1 tbsp Honey
  • 2 - Onions
    peeled and chopped
  • 1 tsp Salt
  • 1 handfull SuperValu Fresh Coriander
    finely chopped
  • 2 tbsp SuperValu Fresh Ginger
    freshly grated
  • 0.5 small SuperValu Green Chilli
  • 0.5 tsp Supervalu Ground Cumin
  • 1 tsp Turmeric


1. Marinate the chicken with the olive oil, some garlic, curry powder, salt and pepper for at least 2 hours.

2. When the chicken is marinated, start by placing the garlic, chillies, onion and 1 Tbsp. olive oil in a pan and cook for 2-3 minutes until the onions begin to brown

3. Add in the chicken and cook thoroughly, roughly 10 minutes.

4. Next, make the sauce: place the onions, garlic, chillies and a little water in a blender and blitz to a creamy texture.

5. Measure out the spices (curry powder through cumin) into a small bowl.

6. In a large saucepan heat the coconut oil over medium heat. Next, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly.

7. Add the ginger, coconut cream, yogurt, pre-measured spices, and honey and mix together.

8. Turn the heat down to low and simmer 35-40 minutes, mixing regularly, until the sauce has reduced.

*Serve with cauliflower rice or regular brown or white rice if you prefer 

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