Chicken Korma

Chicken Korma

Chicken Korma

Allergens: almonds, mustard


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 and a small amount of spinach, 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 onion, finely chopped

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

100g korma paste (contains mustard)

2cm piece ginger root, minced

2 cloves garlic, minced

100g ground almonds – source of Omega 9

65g creamed coconut

100g spinach (optional)

670g rice

300g petit pois

40g coriander, chopped



  1. Fry the chicken to seal (roast the sweet potato if using)
  2. Add the chopped onion and cook until soft
  3. Place chicken (or vegetarian option), onion, minced ginger and garlic into the slow cooker and mix with the korma paste
  4. Add stock and ground almonds, cook for 4.5 hours on high
  5. Add creamed coconut and cook for a further 30 minutes on low
  6. Add spinach and mix well
  7. Cook rice according to packet instructions
  8. Cook petit pois according to packet instructions

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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