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Slow-cooked chicken korma recipe

Slow-cooked chicken korma

Created by The Tesco Recipes team

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 hour 10 mins to cook
  • 353 calories / serving

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Method

  1. 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.
  2. 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.

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