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Chicken Korma

From Tilda Kitchen

  • 31 - 60 Minutes
  • Easy
  • Serves 4
  • Chicken Korma

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



  • 1 cup Tilda® Extra Long Grand Basmati
  • 2 Tbsp unsalted butter
  • 1 onion, finely chopped
  • 1 clove garlic, chopped
  • 2 Tbsp ginger, grated
  • 3 large chicken breasts, cut into 1-inch pieces
  • ¼ cup korma paste
  • ¾ cup tomatoes, canned, diced
  • ½ cup water
  • ¾ cup yogurt, plain
  • 2 Tbsp almonds, ground
  • Salt and black pepper to season, if necessary

  1. Prepare the rice according to package directions.
  2. Meanwhile, heat the butter in a large pan over medium heat. Add the onions, garlic and ginger and cook, stirring for 4 minutes. Add the chicken and cook until lightly browned.
  3. Add the korma paste and continue cooking an additional minute to release the flavors.
  4. Add the chopped tomatoes and water, bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
  5. Remove from heat, add the yogurt and almonds and stir through. Cover and hold until ready to serve.
  6. Check for seasoning and use salt and pepper to adjust. Serve hot on top or to the side of a scoop of rice.