Chicken & Veg Korma

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recipe by Joanne Kenny

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

A dinner bursting with flavors and easy to make. It’s another one pot or slow cooker dinner. Great for party’s or for a that Friday night meal. And it’s got vegetables !!!

recipe updated 8 Jun 2020


  • Ginger icon
    2 tbsp (about 11.1 g)
  • Butternut squash icon
    Butternut squash
    1 (about 600 g)
  • Onion icon
    1 (about 140 g)
  • Korma paste icon
    Korma paste
    1 tbsp (about 15 g)
  • Coconut milk icon
    Coconut milk
    400 ml (about 400 g)
  • Chicken breast icon
    Chicken breast
    2 (about 225 g)
  • Baby spinach icon
    Baby spinach
    ¼ cup (about 7.8 g)


  • kCook icon Wooden spoon
  • kCook icon Saucepan

Step preview

  1. Add butternut squash to a clean saucepan
  2. Fry until lightly browned - medium heat
  3. Add onion and ginger to the saucepan
  4. Fry until lightly browned - medium heat
  5. Add korma paste, coconut milk and chicken breast to the saucepan
  6. Simmer gently - approx 40 min, low heat
  7. Add baby spinach to the saucepan
  8. Simmer until just combined - approx 4 min
  9. Serve
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