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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




  • 1 pouch Tilda Pure Basmati rice
  • 1 tbsp oil
  • 25g unsalted butter
  • 1 onion, finely chopped
  • 1 thumb ginger, grated
  • 3 tbsps korma paste
  • 2 large chicken breasts, cut into bite size chunks
  • 100g canned chopped tomatoes
  • 100ml water
  • 1 small pot (125g) coconut yoghurt
  • 25g ground almonds
  • 1 clove garlic, crushed
  • Salt and black pepper to season


  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 sealed and slightly browned

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

  5. Add the coconut yoghurt and almonds and stir through

  6. Season with salt and pepper and serve piping hot

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