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A really rich and creamy chicken korma recipe with tender chicken breast pieces in a mildly spiced curry sauce. You could use chicken thigh fillets as an alternative if you prefer. See method
of the reference intake
If you have an extensive spice cupboard, you could add 6-8 lightly crushed cardamom pods, ¼ tsp ground fenugreek, and a good pinch of ground cinnamon and ground cloves to the onions at the same time as the other spices.
For a lighter flavour, swap half the cream for natural yogurt.
For a vegetarian alternative, fry a mixture of small chestnut and thickly sliced portobello mushrooms instead of the chicken – 400g should be enough to serve four. Chunks of cooked butternut squash can be used too; instead of frying, simply add to the sauce at the same time as the cream.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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