Home Recipes Chicken Korma

Chicken Korma

From Tilda Kitchen

  • 31 - 60 Minutes
  • Easy
  • Serves 2

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



  • 2 servings Tilda Pure Basmati
  • 1 tbs oil
  • 1¾ tbs unsalted butter
  • 1 onion, finely chopped
  • 1 thumb ginger, grated
  • 3 tbs korma paste
  • 2 large chicken breasts, cut into bite-size chunks
  • 3½oz canned chopped tomatoes
  • ½ cup water
  • 1 small pot (½ cup) coconut yogurt
  • 1⅔ tbs ground almonds
  • 1 clove garlic, crushed
  • Salt and black pepper to season

  1. Get your rice into a pan of boiling water and cook for 20mins or until tender. While the rice is cooking, heat the oil and butter in a large pan and add the onions, garlic, and ginger, then 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, then 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 on top or to the side of your rice.