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Chicken kormawith green beans

by Christina Julia

Chicken korma with green beans

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 tablespoons vegetable oil
  • 350g/12oz skinless chicken breast fillets, cut into bite-size pieces
  • 1 onion, sliced
  • 21⁄2 teaspoons korma curry powder
  • 150ml/5fl oz chicken stock
  • 1 teaspoon tomato purée
  • 2 teaspoons caster sugar
  • 75g/3oz tomatoes, roughly chopped
  • 150ml/5fl oz single cream a little salt
  • 100g/4oz green beans, topped and
  • tailed, cut into 2.5cm/1in lengths
  • 25g/1oz ground almonds


  • Heat the oil in a saucepan, add the chicken and onion, and sauté over
    a gentle heat, stirring occasionally, for 6 minutes or until the onion is soft
    and the chicken is lightly coloured. Stir in the curry powder and cook for
    a further 2 minutes.
  • Add the stock, tomato purée, sugar, tomatoes, cream and a little salt. Stir
    to combine the ingredients, bring to the boil, then reduce the heat, cover
    the pan and simmer gently for 10 minutes, stirring occasionally.
  • Stir the beans into the curry and cook, covered, for a further
    15–20 minutes, stirring occasionally, until the chicken is cooked and the
    beans are tender. Stir the ground almonds into the curry, and simmer for
    1 minute to thicken the sauce. Taste and adjust the seasoning if
    necessary. Serve with rice.

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