Quick Coconut Chicken Curry

I used to have a bit of a love affair with the food magazine Delicious. For about 2 years I subscribed, and saved pretty much every magazine. I then started to realise that I was seeing a lot of the same recipes in slightly different guises, so I unsubscribed. However I gained (as well as a mountain of magazines) a fair few really good recipes over this time, many of which have become favourites, and which get trotted out over and over again.

I should probably tell you now that I am a complete recipe whore – I’m not particularly loyal to most recipes, I try them, then never look at them again. So when a recipe sticks, and is made and remade, I know it’s a good one.

This is one such recipe that has been made a fair bit, and remains a firm favourite. Its title is not misleading, it’s fairly quick and extremely easy. Because it is made with korma curry paste, it’s also very mild which means I can feed it to the kids. And, to varying degrees, they eat it.

Ingredients (Serves 4)


1 tbsp oil
1 onion, chopped
140g korma curry paste
50g ground almonds
400ml tin coconut milk
200ml chicken stock
4 chicken breasts, in chunks
1 tsp garam masala
seasoning to taste

1. Warm the oil over a low heat, then add the onion and cook, covered, for about 10 minutes. Keep a close eye though, as the onion can start to brown really quick if your cooker is slightly too hot.


Because of my kids (now well renowned) hatred for onion, I’ve started to either grate or blitz it prior to cooking. It then doesn’t need as much cooking and can burn quite quickly, so you really need to keep an eye on it. But the end result is a dish with the taste of onion but none of the texture. Result.

2. Stir in the almonds and curry paste, give a good stir and let cook for a couple of minutes.

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I tend to keep ground almonds in my cupboard as it comes in handy. But even if you just bought it for this dish, it would last long enough sealed and stored, to be used and reused solely for this dish (if you find you like it!).

3. Add in the coconut milk and stock, and leave to cook, uncovered for about 15 minutes. Add in the chicken pieces and cook until the chicken is cooked through (at least 5 minutes, but just let it go until you’re ready to serve; it won’t hurt it as it’s quite a ‘saucy’ dish).

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4. Once the sauce has thickened a bit (it probably won’t thicken massively, so don’t worry) take the pan off the heat and stir in the garam masala. Season to taste, and serve.

I added in some frozen peas right before serving, to add some colour and because the kids like them. I then served this with rice and mini naan breads – at least I could be assured the kids would eat the naan breads!


If you’re not a massive curry fan, this is probably a good dish to try as it’s very mild and creamy, but it still has a lot of flavour. If you like spice, you could always add in some chilli flakes with the almonds and curry paste.

Happy cooking!

Author: Sarah Margetts

Busy mum of four, cooking up a storm.

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