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Chicken Korma with Chunky Veg

Chicken Korma with Chunky Veg

Prep Time: 15 mins Cooking Time: 8 hours


  • 6 chicken breasts, diced
  • 1 tablespoon vegetable oil
  • 2 onions, diced
  • 1 green pepper, de-seeded and diced (fresh or frozen)
  • 1 red pepper, de-seeded and diced (fresh or frozen)
  • 1 cup (108g) green beans (fresh or frozen)
  • 1 green chilli, de-seeded and diced (optional)
  • 2 tablespoons minced ginger
  • 6 tablespoons korma curry paste (or a whole jar!)
  • 250ml coconut milk
  • 200ml low salt chicken stock
  • 4 tablespoons ground almonds



In a frying pan, heat the oil over a medium heat and then fry the diced chicken until browned - transfer directly to your slow cooker


Using the same pan, fry the onions, peppers, green beans, chilli, ginger, and curry paste for 5 minutes


Add the coconut milk, stock and ground almonds to the pan and stir, then leave it to start bubbling


Once the mixture is bubbling, remove the pan from the heat and transfer the contents to the slow cooker – stir well and cover with the lid


Cook on low for 8 hours


Serve once cooled with rice, couscous, or soft bread.


to cook this dish in the oven, add 100ml more stock and cook for 2.5 hours at 180°C.

This is a spin on my normal chicken korma, but with lots more vegetables added, which is great for fussy eaters as the vegetables pick up the delicious korma flavor.

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