null
Chicken Korma
Zoom the image with the mouse

Chicken Korma

(No reviews yet) Write a Review
$0.00
Serves:
2-3
Cooking Time:
45 minutes
Cuisine:
Indian
Special Diets:
Gluten Free, options for Dairy Free and Nut Free
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • 500 grams chicken, diced
  • 1-1½ tablespoon Spice Zen Korma spice blend (adjust to taste)
  • 2 medium onions pureed
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 3 tablespoon plain yoghurt, whipped (or dairy-free yoghurt for lactose free)
  • 2 tablespoon cashew paste - soak 40 grams cashews in 40 ml warm water and grind to form a paste (pepita/ poppy seed paste or omit for nut-free)
  • 1 cup water (adjust for desired consistency)
  • 2 tablespoon ghee (clarified butter), (optional cooking oil for lactose-free) for the sauce
  • 2 tablespoon cooking oil to seal the chicken
  • ¾ teaspoon Salt (adjust to taste)
  • 4-5 strands of saffron (optional)
  • ¼ teaspoon Garam Masala to garnish (optional)
  • Fresh coriander chopped to garnish
  • Toasted cashew nuts/ almonds chopped to garnish (optional)

 

 

  1. Heat a heavy base pan over medium heat with ghee/ oil. Add the pureed onion and sauté till they are golden, add ginger and garlic paste and sauté for 3-4 minutes. Add Spice Zen Korma spice blend and sauté.
  2. Reduce the heat to low and stir in whipped yoghurt slowly in batches. Add cashew paste (omit for nut-free) & saffron to the sauce and stir it for another 3-4 minutes.
  3. Heat a separate pan, add oil and stir fry the chicken pieces for 5 minutes on medium heat to seal it. Add the chicken pieces to the sauce and mix it. Add water and salt and bring the mixture to a boil. Reduce the heat, cover the pan and simmer for 15 minutes till the chicken is cooked.
  4. Adjust the water for the desired consistency and simmer the curry on a low heat for another 3-4 minutes.
  5. Garnish with Garam Masala, chopped coriander and toasted cashews or almonds. Serve hot with roti, naan or rice.

0 Reviews Hide Reviews Show Reviews

This product hasn't received any reviews yet. Be the first to review this product!
Write a Review
  • 500 grams chicken, diced
  • 1-1½ tablespoon Spice Zen Korma spice blend (adjust to taste)
  • 2 medium onions pureed
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 3 tablespoon plain yoghurt, whipped (or dairy-free yoghurt for lactose free)
  • 2 tablespoon cashew paste - soak 40 grams cashews in 40 ml warm water and grind to form a paste (pepita/ poppy seed paste or omit for nut-free)
  • 1 cup water (adjust for desired consistency)
  • 2 tablespoon ghee (clarified butter), (optional cooking oil for lactose-free) for the sauce
  • 2 tablespoon cooking oil to seal the chicken
  • ¾ teaspoon Salt (adjust to taste)
  • 4-5 strands of saffron (optional)
  • ¼ teaspoon Garam Masala to garnish (optional)
  • Fresh coriander chopped to garnish
  • Toasted cashew nuts/ almonds chopped to garnish (optional)

 

 

  1. Heat a heavy base pan over medium heat with ghee/ oil. Add the pureed onion and sauté till they are golden, add ginger and garlic paste and sauté for 3-4 minutes. Add Spice Zen Korma spice blend and sauté.
  2. Reduce the heat to low and stir in whipped yoghurt slowly in batches. Add cashew paste (omit for nut-free) & saffron to the sauce and stir it for another 3-4 minutes.
  3. Heat a separate pan, add oil and stir fry the chicken pieces for 5 minutes on medium heat to seal it. Add the chicken pieces to the sauce and mix it. Add water and salt and bring the mixture to a boil. Reduce the heat, cover the pan and simmer for 15 minutes till the chicken is cooked.
  4. Adjust the water for the desired consistency and simmer the curry on a low heat for another 3-4 minutes.
  5. Garnish with Garam Masala, chopped coriander and toasted cashews or almonds. Serve hot with roti, naan or rice.
Mail me to send Recipes: info@spicezen.com.au

Related Products

Customers Also Viewed