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Mild Chicken Korma Recipe

Chicken Korma

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

  • 16 - 30 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

How to make Chicken Korma

  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

What to serve with chicken korma curry?

Chicken korma curry pairs wonderfully with various side dishes to create a satisfying and delicious meal. Consider serving it with fragrant basmati rice or naan bread to soak up the wonderful sauce. You can also complement it with a side of cucumber raita (a creamy yoghurt sauce) or a refreshing salad to balance out the richness of the curry. Don’t forget to garnish with fresh coriander leaves for an added burst of flavour.

What vegetables can go into a chicken korma?

While chicken is the primary ingredient in chicken korma, you can enhance its taste and nutritional value by adding vegetables. Popular choices include diced onions, bell peppers, carrots, peas and green beans. These vegetables not only add texture and colour to the dish but also contribute their own unique flavours. Feel free to experiment with different combinations to create a chicken korma that suits your preferences.

What’s in chicken korma paste?

Chicken korma paste typically consists of a blend of aromatic spices and ingredients that contribute to its distinctive flavour. Common ingredients include ground spices such as  , turmeric, cardamom, and cinnamon. Other additions may include ginger, garlic, onions, cashews, and yoghurt. These ingredients are combined to create a flavourful paste that forms the base of the chicken korma sauce.

Can I marinate the chicken before putting it into the korma sauce?

Marinating the chicken before adding it to the korma sauce is not necessary but can add an extra layer of flavour. If you choose to marinate the chicken, you can use a mixture of yoghurt, spices, ginger and garlic. Let the chicken marinate in the fridge for at least 30 minutes or up to a few hours. This process helps not only tenderise the meat but also infuse it with the flavours of the marinade, enhancing the overall taste of this wonderful dish.

Can you freeze a chicken korma?

Yes, you can freeze chicken korma to enjoy at a later date. Allow the korma to cool completely before transferring it to an airtight container or freezer bag, though make sure you don’t fill the container to the top to leave space for expansion. Label the container with the date and contents, then store it in the freezer for up to three months. Before reheating your curry, defrost the korma overnight in the fridge and then gently reheat it on the stovetop or in the microwave, stirring occasionally, until it’s heated through.

How to reheat chicken korma?

To reheat chicken korma, transfer the desired portion to a microwave-safe dish or a saucepan. If using a microwave, heat it in short intervals, stirring in between, until thoroughly heated. If using a saucepan, reheat it over low heat, stirring occasionally to prevent sticking or burning. Add a splash of water or a little bit of yoghurt if the korma seems too thick. Once heated, make sure it’s piping hot before enjoying it alongside your favourite side dishes.

Does chicken korma have nuts?

Yes, traditional chicken korma often includes nuts as one of its ingredients. Cashews, almonds or a combination of both are commonly used to lend a creamy and rich texture to the curry. However, if you have a nut allergy or prefer a nut-free version, you can leave out the nuts or substitute them with seeds like sunflower or pumpkin seeds for a similar texture and taste.

Does chicken korma contain dairy?

Yes, chicken korma typically contains dairy products. Yoghurt is commonly used in the marinade and sauce to add a tangy flavour and creamy consistency to the dish. However, if you have a lactose intolerance or prefer a dairy-free version, you can use non-dairy yoghurt alternatives such as coconut yoghurt.