Chicken korma
A creamy and mild chicken curry served with a coconut and onion sauce.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 65g carbs · 4g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Sainsbury's, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco |
|---|---|---|
| Chicken breast filletsuse 650g | 2 × £4.50600g · £0.75 per 100g | 4 × £2.75210g · £1.31 per 100g |
| Red onionnot compared | – | £0.95 |
| Gingeruse large piece | £1.0030g · £3.57 per 100g | £1.0040g · £2.63 per 100g |
| Double creampack 250ml · use 150ml | £2.10£0.70 per 100ml | £2.10£0.70 per 100ml |
| Desiccated coconutuse 50g | £1.48150g · £0.99 per 100g | £2.10200g · £1.05 per 100g |
| Basmati riceuse 300g | 2 × £0.69250g · £0.28 per 100g | £1.801kg · £0.18 per 100g |
| Basket total (full packs) | £14.96 | £18.00 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Red onion.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Begin by slicing the 650g chicken breast into 2cm bite-sized chunks. Finely dice the 2 red onions and grate the large piece of ginger into a paste. Weigh out the 300g basmati rice and set it aside to prepare for cooking later.
- Heat 2 tablespoons of vegetable oil in a large deep pan or wok over medium heat. Add the diced onions and fry for 8-10 minutes until they are soft and translucent, without turning brown.
- Add the grated ginger paste to the onions and stir constantly for 2 minutes until fragrant. Sprinkle in 1 tablespoon of curry powder and a pinch of salt, stirring to coat the mixture thoroughly.
- Add the chicken pieces to the pan and increase the heat to medium-high. Cook for 5 minutes, turning occasionally, until the chicken is lightly browned and no pink remains in the centre.
- Stir in the 50g desiccated coconut and the 150ml double cream. Turn the heat down to low and let the sauce simmer gently for 10 minutes until the sauce has thickened and the chicken is completely cooked through.
- Taste the korma and add extra salt or black pepper as needed. If the sauce is too thick, add a splash of water to reach your desired creamy consistency before serving over rice.
- While the curry simmers, cook the 300g basmati rice in boiling salted water according to packet instructions until tender. Drain well and serve the hot chicken korma in bowls over the fluffy rice for a complete meal.
Tips
- To save money, use chicken thighs instead of breast; they are cheaper and stay juicier when reheated or simmered.
- To batch-cook, cool leftovers quickly and freeze in airtight containers as soon as possible; defrost in the fridge and eat within 24 hours.
- To reheat, place rice and korma in a saucepan with a splash of water and heat until steaming hot throughout; only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Red onion · about 700g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Double cream · about 100ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff. - Desiccated coconut · about 200g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Coconut Macaroons, Chocolate Rocky Road Slice, Coconut cake. - Basmati rice · about 700g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).