Name: Authentic Chicken Korma Recipe | Schwartz Recipes
Cook time: 50 min
Yield: 2-4
Cuisine: Indian,
Ingredients: 3 tbsp Curry Spices Korma; 1 tbsp lemon juice; 175 g (6 oz) natural yoghurt; 450 g (1 lb) boneless, skinless chicken breasts, cubed; 2 tbsp oil; 1 onion, finely chopped; 150 ml (1/4 pint) single cream; 150 ml (1/4 pint) water; 50 g (2 oz) ground almonds

Korma Curry Powder

Out of Stock

Creamy Chicken Korma

Cook Time

50 Minutes

Ingredients

9

Servings

2-4

Chicken Korma is a mildly spiced and deliciously creamy curry thickened with ground almonds.

Ingredients

3 tablespoons Korma Curry Powder
1 tablespoons lemon juice
175 gram (6 ounce) natural yoghurt
450 gram (1 pound) boneless, skinless chicken breasts, cubed
2 tablespoons oil
1 onion, finely chopped
150 millilitre (1/4 pint) single cream
150 millilitre (1/4 pint) water
50 gram (2 ounce) ground almonds

Key Products

Korma Curry Powder

Product Information

£ 2.00/unit,90g

Out of Stock

Instructions

1 Blend 1 tbs of Korma Curry Spices with the lemon juice and yoghurt. Add the chicken and marinade for 30 minutes, or for best results overnight in the refrigerator.
2 Heat the oil in a large pan, fry the onion gently until softened, but not browned. Add the remaining 2 tbs Curry Spices and cook for 1 minute to release the flavours. Add the marinated chicken and fry for 3-4 minutes until sealed.
3 Add the cream, water and ground almonds and mix thoroughly. Bring to a light simmer, reduce heat, cover and cook for 10 minutes. Remove the lid and cook for a further 10-15 minutes until the sauce thickens. Season to taste.
4 Garnish with toasted almonds to serve.