Cook up a storma korma

Hey, how’s it going..  I’ve been making Korma a lot in the past few weeks ( to try and perfect it) and I’m really happy with the finished recipe here! So much so I got you guys to name it over on the facebook page... and what an imaginative bunch you are… We had some hilarious suggestions from korma sutra to Korma camealeon.. ( classic😉) but the winning title has to be ” cook up a storma korma” I love it and well done Aideen Murphy for coming up with it…  now I just hope you guys love the recipe as much as I love the name )

In other news

yum is getting funnier by the day.. I was telling you guys over in our lovely Facebook group of girlies what she said to me the other morning. I was making porridge and she says ” Mammy why did the 3 bears go for a walk?

I say because their porridge was too hot!

She says ” why did they not just have Weetabix”

Mmm there wouldn’t have been much of a story then eh…

Enjoy the Korma and keep sending me your fantastic  photos over on the Facebook page x


1 tablespoon olive oil/

4 Chicken breasts chopped
1 centimetre cubed of fresh ginger
1 red chilli remove the seeds ( optional, it depends on haow the kids like it)
2 cloves of garlic, minced
1 finely chopped onion

1 tablespoon of tomato puree

For the spice 
1 tablespoon ground coriander, 1 tablespoon curry powder, 
1 tablespoon garam masala, 1 tablespoon turmeric, 1 teaspoon cumin
1 can of coconut milk

a teaspoon of cornflour and water mixed to a paste to thicken
salt and pepper, to taste
finely chopped Coriander Leaves, to garnish


  • Cut the chicken breasts into bite-sized chunks
  • Finely chop your onion and chilli  and  crush garlic 
  • heat a drissle of oil on a large pan and soften onion garlic  chilli and ginger for around 5 mins
  • Add tomato puree
  • chuck in the spice of ground coriander, curry powder, turmeric garam masala and cumin and stir fry for about 1-minute to toast the spices.
  • now add in the chicken and seal it of around 10 mins
  • season with salt and pepper
    finally add the coconut milk,
  • thicken with a little corn flour and water mixed
  • cover the pan and simmer for 20 mins,
  • Taste and add more curry podwer if needed
  • serve with fresh coriander

Enjoy guys x x

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