Chicken Korma

Chicken Korma

Chicken Korma

Allergens: mustard, nuts


This recipe is creamy and filling, a really popular dish for children and staff at School’s Out.  We start the academic year with a mild curry then gradually add more every 3 weeks.  Please be careful which stock cube you choose as many contain milk and gluten or can make the dish too salty.  If a child is nervous about any item we fill a small teaspoon and put it on their plate, “Just to try!”

Ingredients (to serve 10 children)

750g skinless chicken thighs (Vegetarian options: micoprotein, sweet potato or chickpeas)

1 chicken stock cube (low salt, dairy & gluten free), made up with 500ml boiling water

4 tbsp korma paste (contains mustard)

2cm piece ginger root, minced

2 cloves garlic, minced

3 tbsp ground almonds (contains nuts)

3 tbsps creamed coconut

670g rice

40g coriander, chopped

Served with salad



  1. Put the chicken in the slow cooker with the garlic, ginger, curry paste, almonds and chicken stock cook on low for 5-6 hours
  2. Add creamed coconut and cook for a further 30 minutes on low
  3. Cook rice according to packet instructions
  4. Serve with salad

Children’s kitchen activities: Cut up the coriander using an old, robust coffee mug and a small pair of round tipped scissors. Sprinkle the chopped coriander as a garnish to add flavour, colour and interest.

Children’s Project:

  • Plant coriander seeds directly outside into a home-made pot or a recycled hanging tub from June.
  • Sow thinly onto multi-purpose compost and cover lightly with more soil.
  • Water to keep the soil just damp.
  • Germination should take place after 1 week and the leaves should be ready to harvest in 3 weeks.


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