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Slow-cooked chicken korma recipe

148 ratings

This slow-cooked korma recipe is packed with chicken, chickpeas, butternut squash and warming flavours. Cooked in the oven for an hour, the chicken thighs become tender and the rich, spiced sauce becomes beautifully fragrant. Serve with a scattering of flaked almonds and sultanas for a healthy dinner. See method

Serves 6
20 mins to prepare and 1 hr 10 mins to cook
353 calories / serving
Freezable
Healthy
Gluten-free

Ingredients

1 tbsp vegetable oil
600g pack chicken thigh fillets, halved
200g frozen Indian-inspired base mix
200g jar korma paste
400g tin chickpeas, drained, half gently crushed
1 tbsp tomato purée
1 chicken stock pot, made up to 500ml
450g butternut squash, peeled and cut into 2cm dice
2 tbsp (10g) toasted flaked almonds
25g sultanas or raisins
10g fresh coriander, roughly chopped

Perfect with:

Tesco Finest Sancerre 75Cl
Tesco Finest Western Australian Sauvignon Semillon 75Cl
Tesco Finest Pouilly Fume 75Cl

Perfect with:

Tesco Finest Sancerre 75Cl
Tesco Finest Western Australian Sauvignon Semillon 75Cl
Tesco Finest Pouilly Fume 75Cl

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
1480kj
353kcal 18%
Fat
17g 25%
Saturates
5g 23%
Sugars
13g 14%
Salt
1.5g 25%

of the reference intake
Carbohydrate 23.8g Protein 24g Fibre 5.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large, ovenproof frying pan over a medium heat and fry the chicken for 5-10 mins until golden. Remove from the pan; set aside.
Add the base mix to the pan and cook for 5 mins. Stir in the korma paste and cook for 2 mins. Stir in the chicken, chickpeas, tomato purée, stock and squash; season. Transfer to the oven and cook for 20 mins. Reduce the oven to gas 4,180°C, fan 160°C and cook for 40 mins until the chicken and squash are tender. Top with the almonds, sultanas and coriander to serve.

Tip: Short on freezer space? Swap out the Indian-inspired base mix for 1 chopped onion, 2 chopped garlic cloves, a chopped 2cm piece of ginger and 1 chopped red chilli.

Freezing and defrosting disclaimer

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read out article Love Your Freezer.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.