Chicken Korma

Tue, 20 October 2026

Chicken Korma

A delicious, creamy chicken korma with garlic and herb flatbreads and fluffy rice.

Ingredients

• 2 tbsp oil

• 1 onion, finely chopped (prebiotic support)

• 4 garlic cloves, crushed

• 2 tsp finely grated fresh ginger

• 1 tbsp mild curry powder (digestion support)

• 1 tbsp ground turmeric

• 1 × 400g tin chopped tomatoes (vitamin C and lycopene)

1 × 400g tin chopped tomatoes (vitamin C and lycopene)

• 2 tbsp mango chutney

• 1 × 400g tin coconut milk

• ½ tin chickpeas, rinsed (protein and fibre)

• Juice of 1 lime (vitamin C)

• 4 skinless chicken fillets, sliced thinly (lean protein)

4 skinless chicken fillets, sliced thinly (lean protein)

To serve:

• Fresh chopped coriander (antioxidants)

• Steamed basmati rice (carbohydrates)

Method

Heat the oil in a large pan set over a medium heat and fry the onion and garlic until golden brown. Add the ginger and cook for 1 minute, stirring.

Add curry powder with the turmeric and cook for another minute, stirring. Add the chopped tomatoes and chutney, and simmer for a couple of minutes.

Stir the coconut milk into the pan, then stir in the chicken. Slowly bring to the boil, then

reduce the heat and simmer gently for 10–15 minutes, until the chicken is cooked through and completely tender. To finish, add the chickpeas, juice of the lime, and season to taste.

To serve, arrange rice and chicken korma on warmed plates and scatter over the coriander to garnish.

Optional: Place some flatbreads in a separate dish to pass around, along with some extra mango chutney.