Meal Planner

Gluten Free Chicken Korma


Replace the chicken with prawns, lamb, beef or tofu if preferred.

Preparation time: 20 minutes

Cooking time: 30 minutes


Serves: 4 people

  • 2 - Cardamom Pods
  • 4 - Cloves
  • 400 ml Coconut Milk
  • 120 g Double Cream
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Cumin
    * crushed
  • 125 ml Natural Yogurt
  • 300 g SuperValu Basmati Rice
  • 50 g SuperValu Butter
    or sunflower oil
  • 4 - SuperValu Fresh Chicken Fillets
    cut into small chunks
  • 1 tsp SuperValu Fresh Coriander
    * crushed
  • 100 g SuperValu Fresh Coriander
  • 1 small SuperValu Fresh Ginger
    piece, peeled and chopped
  • 3 cloves SuperValu Garlic
  • 100 g SuperValu Goodness Flaked Almonds
    * toasted
  • 1 - SuperValu Onion
    thinly chopped
  • 2 tsp Turmeric


  1. Prepare a pan of boiling water and add the rice, cook as per pack instructions.
  2. In a large heavy based pan, over a low heat, melt the clarified butter or heat the oil, then add the cardamom, cinnamon, cloves, coriander, cumin, turmeric and cook for 1 minute, being careful not to burn the spices.
  3. Next add the onion, garlic and ginger and fry, stirring, until it turns a light golden colour, about 3-4 minutes over a low heat.
  4. Add the chicken pieces and coat in the spices, cook for 3 – 4 minutes.
  5. Pour over the coconut milk and bring the liquid to the boil, then reduce the heat and leave to simmer, uncovered, for about 8 -12 minutes, until the chicken is tender and the liquid has reduced.
  6. Add in the yoghurt and cream to the chicken mixture, and heat through gently, taking care that the curry doesn't boil, for about 4 minutes.
  7. Be very careful at this stage as if the yogurt does boil it will split, leaving you with a curdled mess.
  8. Sprinkle over the toasted nuts and chopped coriander, and serve on a bed of basmati rice.

*Check Coeliac Society of Ireland Food List for gluten free brands.

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