Our korma curry is a smooth blend of the highest quality eastern spices, cashews and premium coconut milk.
DRIED CHILLI & SPICES
– 600g (1½lb) boneless chicken thighs or breast, cut into large cubes
– 3 tbsp natural yoghurt
– 2 tbsp vegetable oil
– 1 brown onion, finely chopped
(Optional: extra yogurt and almond flakes to serve)
In a large bowl, combine KORMA PASTE, chicken and yogurt. Mix well.
Heat oil over medium-high heat in a saucepan with a lid. Add onions and the DRIED CHILLI & SPICES (leave the chilli out for a mild curry or chop it up if you like it hot). Cook, stirring for 3-4 minutes until onions are soft.
Add chicken mixture and cook, stirring, for about 2 minutes. Stir through COCONUT MILK. Cover with a lid and simmer on low for 20 minutes, stirring every so often. Remove lid and simmer for 5-10 minutes to thicken. Enjoy!
– For beef or lamb korma, simmer for 90 minutes in Step 3. For a vegetarian version, use 600g vegetables instead of meat.