Chicken Korma Curry

Chicken Korma Curry


1 person made this

A lovely Northern Indian curry, with the ground almonds, saffron and yoghurt. Sprinkle with coriander leaves before serving with steamed rice and accompaniments.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 1/4 teaspoon Herbie's Spices Whole Kashmiri Saffron (optional)
  • 1 1/2 tablespoons ghee or oil
  • 1 onion, chopped finely
  • 1 clove garlic, chopped finely
  • 1 tablespoon Herbie's Spices Korma Curry
  • 1 tablespoon ground almonds
  • 500g chicken pieces
  • 1 teaspoon Herbie's Spices Sea Salt, ground
  • 1/2 cup plain yoghurt
  • 1 tablespoon fresh coriander leaves

Preparation:15min  ›  Cook:1hour  ›  Extra time:1hour15min  ›  Ready in:2hours30min 

  1. Soak saffron in 1 tablespoon warm water, if using.
  2. Preheat oven to 100 degrees C. Heat oil, add onion and garlic and stir until transparent.
  3. Stir in spices, almonds, and 1/2 cup water. Cook for a minute.
  4. Add meat, stirring to coat, then add saffron with its water, salt and yoghurt.
  5. Mix together well, bring to a simmer and put in an oven-proof dish. Cook in preheated oven for 1-2 hours.

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