Hyderabad Red Chicken Korma
Hyderabad Red Chicken Korma
SERVES 2-3
5 MINS PREP
COOKS IN 10 MINS
A really different take on chicken curry, the creamy korma flavours are lifted by a surprising hit of chilli and layers of flavour. Try it on for size!
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Tailored to Taste
This red korma is mild and delicate in the spicing but full of warming tangy flavours and with a nice build of heat. It comes from Hyderabad where you will find an authentic korma which rarely has coconut but does have lots of tangy yoghurt and some nut pastes to add some creaminess. This version also has some tomatoes for depth and chillies for a little added heat. Best served with hot Naan.
Ingredients
- 2 tsp vegetable oil
- 1 packet of The Spice Tailor Hyderabad Red Korma
- 3-4 chicken thigh fillets, cut into bite size pieces
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
Method
- Heat the oil in a non-stick pan and add the spices from the spice pouch. Sizzle for 20 seconds
- Add the chicken and brown for 2-3 minutes
- Stir in the two sauce pouches along with a splash of water and bring to a boil
- Simmer for 5-6 minutes or until the chicken is cooked through. Add the herbs about 3 minutes in to allow them to flavour the sauce and serve.
Tailored to Taste
This red korma is mild and delicate in the spicing but full of warming tangy flavours and with a nice build of heat. It comes from Hyderabad where you will find an authentic korma which rarely has coconut but does have lots of tangy yoghurt and some nut pastes to add some creaminess. This version also has some tomatoes for depth and chillies for a little added heat. Best served with hot Naan.
Ingredients
- 2 tsp vegetable oil
- 1 packet of The Spice Tailor Hyderabad Red Korma
- 3-4 chicken thigh fillets, cut into bite size pieces
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
Method
- Heat the oil in a non-stick pan and add the spices from the spice pouch. Sizzle for 20 seconds
- Add the chicken and brown for 2-3 minutes
- Stir in the two sauce pouches along with a splash of water and bring to a boil
- Simmer for 5-6 minutes or until the chicken is cooked through. Add the herbs about 3 minutes in to allow them to flavour the sauce and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Hyderabad Red Korma
Our Red Korma proves that a creamy curry doesn’t have to be mild! The perfect marriage of spicy and creamy. Perfect with chicken, lamb, beef, seafood, pork, vegetables, paneer or eggs.
