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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




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