I have been making Korma Lamb Curry (or Korma Chicken Curry) for years. A dear friend of mine gave me the recipe and it has become a family favourite – except for the one person in the family who doesn’t like any form of curry. :(
When we decided to travel Australia, this recipe came along for the ride. You really don’t need much to make it. Just a large pot (or a small pot if you adjust the servings) and something to cook your rice in. If you choose to not have rice, you could just eat it with flat bread or naan. We used to have it with roti but they are often very high in fats so this is more of an occasional option now.
Another thing I love about the curry is how it seems to be even tastier the next day. So it makes a great leftovers meal for when you have been driving long days and don’t want to cook.
To make it healthier, use lots of vegetables, skip the roti, have a dollop of a yoghurt with over 1 billion CFU (colony forming units) per bacteria strain. The yoghurt should tell you it contains this in the nutrition panel or the ingredients list or both. A lot of curries are high in sodium as well. This one is within the recommended range of ≤400mg/100g at around 360mg per serve. Just be aware that any addition you make to this dish such as breads and chutneys will change the sodium load as well. This can be a very important health consideration especially if you have any heart or kidney concerns.
I would love to hear from you if you made this to let me know how it went and any modifications you may have made. I hope you enjoy it as much as we do!
Korma Lamb Curry
A delicious and healthy one-pot lamb curry, loaded with vegetables and even tastier the next day. You can swap the lamb for chicken thighs if you prefer.
Ingredients
- For the curry
- Vegetables to stir through
- To serve
Method
- 1
Combine the curry powder with the korma paste until well mixed into a paste.
- 2
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring regularly, until lightly browned.
- 3
Add the curry mix and stir with the onion for about a minute, until fragrant.
- 4
Increase the heat to high, add the lamb and stir to coat in the curry mix until lightly browned.
- 5
Add the potatoes and sweet potato, then the coconut milk and enough water to cover the lamb and potatoes. Bring to the boil.
- 6
Simmer uncovered on medium-high heat for about 1 hour, stirring occasionally. When the curry thickens and the potatoes start to fall apart, or it starts to stick to the bottom, reduce the heat to low.
- 7
Leave to simmer on low with the lid on until you are nearly ready to eat. About 10 minutes before serving, stir the remaining vegetables through so they stay slightly firm. You can also lightly steam them and serve them on the side.
- 8
Cook your rice about 30 minutes before you are ready to eat.
- 9
Serve with the rice and a dollop of yoghurt. Mango chutney or roti are optional extras.
Nutrition (per serving)
Estimated from the FSANZ Australian Food Composition Database. Actual values will vary depending on the specific products used — not a substitute for individual dietary advice.
