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.



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