An Indian restaurant and take away classic, this rich and creamy delicately spiced curry recipe is perfect for children and families. The recipe includes the option to make the curry entirely from scratch using individual spices OR to use a bought korma curry paste. Serves 4.
Vegetarian: replace the chicken with tofu or more vegetables, chicken stock with veggie stock.
Pescatarian: replace the chicken with prawns or white fish and add 5 mins from the end of the cooking time, replace the chicken stock with veggie stock.
Do vary the veggies as to what’s in season or you have in: carrots, parsnips, sweet potatoes, pumpkin, green beans, broccoli, cauliflower. sweetcorn and spinach are all delicious in a curry too. Add tougher root vegetables at the beginning of the cooking time and leafier greener ones towards the end.
To make lower in fat: use natural yogurt instead of cream and chicken breast instead of thigh.
To make hotter: add hot chilli powder and/or a couple of finely sliced fresh chillies.
- 1 tbsp oil (olive, rapeseed or sunflower)
- 1 onion
- 300g butternut squash (see variations above)
- 1 red pepper
- 300g chicken thigh fillets (skinless, boneless)
- 30g fresh ginger
- 3 cloves garlic
- Homemade Korma Spice Mix: 2 tsp ground cumin, 2 tsp ground coriander, 1 heaped tsp garam masala, 1 tsp mild chilli powder, 1/2 tsp ground cardamom, 1/2 tsp turmeric, 1/2 tsp black pepper, 2 tsps tomato puree
- OR 3 tbsps shop bought Korma Curry Paste
- 400ml chicken stock
- 75g ground almonds
- 100ml double cream
- 75g frozen peas
- 50g flaked almonds to serve, optional
- 1 lemon, juiced
- Start with preparing all your veggies. Peel and slice the onion into 1cm pieces. Peel the butternut squash, remove the seeds from the middle and cut into 2cm chunks. These veggies are a little challenging to prepare for small children and are best done by older children or adults, especially the butternut squash which is difficult to cut in to. De-seed and cut up the pepper into 2cm chunks (a great job for younger children).
- Cut the chicken into 3cm pieces. Finely grate the ginger and garlic.
- Measure out all the ‘Spice Mix’ ingredients if using. Make up the stock and weigh/measure all the other ingredients.
- Heat the oil in a large saucepan on a medium heat then add the chopped onion, fry gently for 10 minutes. Add the chicken and butternut pieces and cook for around 5 minutes stirring everything around regularly.
- Stir in the red pepper, grated ginger, garlic and the spice mix OR korma paste. Cook for 2 minutes.
- Now add the chicken stock and ground almonds. Give everything a good stir and bring to a simmer. Turn down the heat and place the lid on the pan. Leave to cook for 25 minutes until the veggies are fully tender, stirring from time to time so nothing catches.
- Stir through the peas and cream and cook for 2 minutes more. Thin the sauce with a little water if it is too thick. Add half the lemon juice, taste and add a few drops more until you are happy with the flavour.
- Serve with rice (preferably brown) and flaked almonds scattered over the top, optional.