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Chicken Korma

Chicken Korma

This mild chicken korma is the perfect midweek curry for the whole family. Replace chicken with paneer for a delicious vegetarian version.

  • 31 - 60 Minutes
  • Easy
  • Serves 2

This recipe uses:

Pure Basmati Rice

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Chicken Korma




  • 1 pouch Tilda Pure Basmati rice
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 onion, finely chopped
  • 1 thumb ginger, grated
  • 3 tbsp korma paste
  • 2 large chicken breasts, cut into bite size chunks
  • 3/4 cup canned chopped tomatoes
  • 1/2 cup water
  • 1 small container coconut yogurt
  • 3 3/4 tbsp ground almonds
  • 1 clove garlic, crushed
  • Salt and black pepper to season

How to make Chicken Korma

  1. Heat the oil and butter in a large pan and add the onions, garlic and ginger and fry for about 5 minutes to soften

  2. Add the korma paste and cook for 1 minute

  3. Add the chicken and fry until seared and slightly browned

  4. Add the chopped tomatoes and water and cook uncovered for 15 minutes

  5. Add the coconut yogurt and almonds and stir through

  6. Season with salt and pepper and serve piping hot

  7. Heat Tilda Pure Basmati rice as per sachet instructions and serve alongside the curry