Chicken Korma
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 25 minutes
- Total time
- 45 minutes
Heat / oven settingHob: medium heat, then gentle simmer
Ingredients
| Ingredient | Quantity |
|---|---|
| 750g | |
| 1.5 | |
| 3 cloves | |
| 22.5g | |
| 1.5 tbsp | |
| 3 tsp | |
| 60g | |
| 600ml | |
| 150g | |
| 375g | |
| 150ml |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Large deep saucepan
- Separate saucepan for rice
- Grater
- Can opener
- Wooden spoon
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands, tie back hair and clean the workstation. Weigh the ingredients. Prepare vegetables first, then handle raw meat on a separate board; wash hands and sanitise equipment afterwards. Measure the spices and keep yoghurt refrigerated. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Cook the base
Soften onion in oil for 6 minutes. Stir in garlic, ginger and curry powder for 1 minute.
Add chicken
Add chicken and cook for 5 minutes, stirring to coat with the spices.
Simmer
Add coconut milk, water and almonds. Simmer gently for 15–18 minutes, stirring regularly. Check the thickest pieces reach 75°C for at least 30 seconds with a clean food thermometer; keep cooking and recheck if necessary.
Cook rice
Cook the rice in a saucepan according to the packet instructions, allowing approximately 10–15 minutes. Drain carefully if needed. Keep it hot and serve as soon as the main dish is ready.
Finish
Take curry off the heat, let bubbling stop, then stir in yoghurt. Heat gently without boiling, until hot throughout. Serve with rice.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Serve rice promptly. To save freshly cooked rice, cool quickly, ideally within 1 hour; refrigerate and use within 24 hours. Reheat only once, until steaming hot throughout. Do not keep rice warm at room temperature.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗ · Rice storage advice ↗
Nutritional considerations
Chicken supplies protein. Almonds provide fat and some fibre; coconut milk contributes saturated fat, so use the measured quantity.
Practical skills
Spice measuring, simmering, preventing yoghurt splitting and cooking rice.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.