Chicken Vegetable Korma


If you are a vegetable lover but you cannot convince your spouse, kids or friends to eat them with you, this is the recipe for you. I have had multiple people tell me that they do not like cauliflower but with this dish, they always leave the plate spotless.

This recipe is for those not so good with spicy food, however, if you want to make it spicier, only use one can of coconut milk, or just half. Another option is to use fat-free Greek yoghurt instead of coconut milk to watch that waistline.

The amounts here are to feed about 8 people, as this is something quick and easy to make for a dinner party. Nevertheless, if you are just cooking for one or two be sure to make a bit more as you will definitely be wanting leftovers!

To accompany the meal it is recommended you get some naan bread and make mango lassies. However, if you are not able to get your hands on these things then regular sliced bread and smoothies will do the trick!


1 jar Korma paste
2 cans coconut milk
500g chicken breast
1 cauliflower
2 onions
200g peas
1 bunch coriander
4 tablespoons vegetable oil
100ml water


Chop the chicken breast into 2cm cubes
Chop the onion into tiny pieces
Chop the cauliflower into medium-sized florets
In the saucepan heat the vegetable oil and then add the onion
Add the korma paste and cook for 2 minutes,
Add the chicken breast and fry until sealed (until it is white on all sides)
Add the cauliflower and the peas
Add 100ml water and cook until it has evaporated
Add the coconut milk and mix
Leave to simmer until chicken and vegetables are cooked through
Finely chop the coriander
Serve the korma beside rice in a bowl
Sprinkle the coriander over the korma



2 cups rice
1 onion
3 potatoes
Vegetable oil


Read the instructions on the rice packet to see how much water per cup of rice
Heat that amount of water in the saucepan until boiling
Add some vegetable oil and salt to the water (to your taste)
Chop the onion and potatoes into small pieces
Add the rice, onion and potato to the water and cook on high for 5 minutes
Turn the heat down and leave it to simmer – stirring occasionally (to stop rice sticking to the bottom of the pot)
When all the water has been absorbed, it is ready to serve

Katie Reaburn

Katie is keen on cooking and adapting meals to make them easy for the campsite. She loves hosting parties with different themes, food and drinks. She enjoys writing and sharing a variety of her experiences from different cultures. She also is an animal lover having lived with a large amount of different pets.