Chicken Korma Curry

SERVES 2

5 MINS PREP

COOKS IN 25 MINS

Make this delicious chicken korma; it is easier, quicker and better than a 100% scratch-cooked one as our spices are so fresh. It is velvety and moreish!

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Tailored to Taste

This almost scratch-cook korma is flavourful, velvety and really moreish. The only real watchout point is to avoid the yoghurt from splitting as you cook it and the best way to do that is to use full-fat yoghurt as it is more stable and to stir vigorously and continuously as it comes to a simmer and then it adds a wonderful creamy tang to the dish. Serve with Naan or a rice pilaf.

Ingredients

50g of The Spice Tailor Korma Curry Paste
1-2 tbsp. vegetable oil
250g chicken thigh or breast fillets, trimmed of excess fat and diced into bite-sized pieces.
1 small onion or ½ medium-large, finely chopped
1 good tsp. of finely chopped ginger
25g raw cashews plus a few extra ad toasted to garnish if you like
80g plain full fat yoghurt
75ml coconut milk, or to taste
Splash of single cream, optional
Fresh chopped coriander, leaves and stalks

Method

Heat the oil in a medium sized non-stick saucepan or deep-sided frying pan. Add the onion, season lightly and cook over a moderate heat until the onion has shrivelled and turning golden on the edges. Give the pan an occasional stir.
Meanwhile, blend together the cashews and the yoghurt until smooth.
Once the onions are cooked, stir in the ginger and cook for 20 seconds before stirring in the cashew-yoghurt blend. Turn the heat to a medium and cook, stirring constantly and vigorously until the yoghurt comes to a boil and reduces to a think mass. At this point the yoghurt will not split.
Add your chicken and the Korma Curry paste and a good splash of water and bring to a boil. Simmer until the chicken is cooked through, around 6-8 minutes if using thigh meat and less if it is diced breast.
Stir in the coconut milk. Taste and adjust seasoning and add in the single cream and herbs if using and serve with some extra roasted cashews if you like.

SERVE WITH:

Pomegranate seeds, roasted cashews and mint as a garnish
Garlic naan with fresh buttered coriander

Tailored to Taste

This almost scratch-cook korma is flavourful, velvety and really moreish. The only real watchout point is to avoid the yoghurt from splitting as you cook it and the best way to do that is to use full-fat yoghurt as it is more stable and to stir vigorously and continuously as it comes to a simmer and then it adds a wonderful creamy tang to the dish. Serve with Naan or a rice pilaf.

Ingredients

50g of The Spice Tailor Korma Curry Paste
1-2 tbsp. vegetable oil
250g chicken thigh or breast fillets, trimmed of excess fat and diced into bite-sized pieces.
1 small onion or ½ medium-large, finely chopped
1 good tsp. of finely chopped ginger
25g raw cashews plus a few extra ad toasted to garnish if you like
80g plain full fat yoghurt
75ml coconut milk, or to taste
Splash of single cream, optional
Fresh chopped coriander, leaves and stalks

Method

Heat the oil in a medium sized non-stick saucepan or deep-sided frying pan. Add the onion, season lightly and cook over a moderate heat until the onion has shrivelled and turning golden on the edges. Give the pan an occasional stir.
Meanwhile, blend together the cashews and the yoghurt until smooth.
Once the onions are cooked, stir in the ginger and cook for 20 seconds before stirring in the cashew-yoghurt blend. Turn the heat to a medium and cook, stirring constantly and vigorously until the yoghurt comes to a boil and reduces to a think mass. At this point the yoghurt will not split.
Add your chicken and the Korma Curry paste and a good splash of water and bring to a boil. Simmer until the chicken is cooked through, around 6-8 minutes if using thigh meat and less if it is diced breast.
Stir in the coconut milk. Taste and adjust seasoning and add in the single cream and herbs if using and serve with some extra roasted cashews if you like.

SERVE WITH: