This dairy free chicken korma curry recipe is so easy, a child could do it.
I mean literally, a child did do it – I got Belle to make it for me, as you can see in the video below. I’ve never really understood the whole ‘curry sauce in a jar’ thing, when a simple curry like this is so straightforward. Sure, we’re not crushing up our own blend of secret herbs and spices or anything, but why would you do that when you could let Schwartz do it for you?
Chicken korma curry is a favourite in our house, as I have bred children with zero tolerance for spice. Belle once refused cucumber sticks on the grounds they were ‘too spicy’ – I kid you not. This korma recipe is flavoursome, without any of the heat, so even the wimpiest of family members should enjoy it.
Because we have lactose tolerance issues in our household, we adapted this Schwartz recipe to use coconut milk instead of natural yoghurt and cream, but here’s the original in case you fancy making the dairy-tastic version.
Let’s get started then! Pinnies on everyone.
Dairy free chicken korma curry – ingredients
3 tbs Schwartz Korma Curry Spice Blend
One can of coconut milk
1 tbs lemon juice
450g (1lb) boneless, skinless chicken breasts, cubed
2 tbs oil
1 onion, chopped
50g (2oz) ground almonds
Schwartz cardamom pods
Dairy free chicken korma curry – method
Start by getting your chicken marinading. For this, add a tablespoon of the Schwartz korma spice blend to the chicken, along with a splosh or two of the coconut milk and the lemon juice. Leave this for at least half an hour, or you can even pop it in the fridge overnight.
Chop your onion, and gently fry in the oil until soft but not brown. Add the remaining korma spice blend and cook, just for a minute or two. Add the chicken, and cook for 3-4 minutes until sealed.
Then add the rest of your coconut milk, and the almonds. The almonds give the sauce a lovely thickness and depth of flavour, and they are a good way to sneak some nutty goodness into the meal of a child who wouldn’t normally eat nuts.
Leave this to simmer for about 20 minutes.
Meanwhile, cook your rice, adding some crushed cardamom pods for extra flavour. Cook as much rice as you fancy – I reckon the chicken korma element would be enough to serve around three, depending on how generous your portions are. You could always add things like courgettes or peppers to make it go further.
And there you go – easy peasy dairy free chicken korma curry! In case any of that sounded too complicated, why not have a watch of Belle in action?
Do you have any favourite family meals that are super easy to cook? Leave a comment and let us know!
In collaboration with Schwartz