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Chicken Korma

One of the most popular Indian curry dishes.

Tender chicken in a creamy, gently spiced sauce - a favourite amongst those who like a more mild spice.. the perfect family meal!


This recipe uses our new korma curry paste, making it super simple to get that authentic Indian flavour with just a few easy steps.


Ingredients

  • 500g chicken thigh fillets (other cuts of chicken can be used)

  • 4tbsp tongmaster korma curry paste

  • 100g plain yoghurt

  • 2 large onions - finely sliced

  • 100g cashew nuts


Method

  1. In a large bowl, add the chicken, 35g yoghurt & 3tbsp korma curry paste, mix well, cover and set aside to marinate.

  2. This is best done a few hours before cooking, or overnight for best results.

  3. Heat oil in a pan and add the onions, cook for around 10-12 minutes, stirring often, until softened and caramelised, set aside to cool.

  4. Add the onions to a blender, along with 80g cashew nuts and the remaining yoghurt, blend until smooth and set aside.

  5. Heat oil in a large pan and add the marinated chicken, cook for around 5 minutes until the chicken is browned.

  6. Add the blended onion mixture, the remaining curry paste and around 100ml hot water, mix well until combined.

  7. Bring to a boil, reduce heat and simmer for around 15-20 minutes or until the chicken is cooked through.

  8. Salt to taste, if needed and add water if the sauce is too thick.

  9. Serve with rice.

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