Chicken Korma Curry with Saag and Crispy Garnish
Chicken Korma Curry with Saag and Crispy Garnish
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- Prepare your saag side by heating butter in a large frying pan over a medium heat. Stir in turmeric, cumin seeds, chili, and garlic. Cook for 30 seconds until aromatic then add chopped spinach. Stir until the spinach has started to wilt, add a splash of water to help it along. When the spinach has completely wilted, season it to taste with a pinch of salt, pop a lid on the pan and set to one side. You can always reheat it over a low heat if you need to.
- Next, make the almond crumb by heating ½ tsp. of vegetable oil in a small frying pan over a medium heat. Fry the chopped almonds for a minute until the crumb starts to turn golden, then add the ginger for the last few seconds. Transfer the mixture into a bowl to cool before stirring through the chopped cilantro.
- To prepare the curry, place a pan over a medium heat. Add 1 tsp. of vegetable oil and the spices from the spice sachet.
- Cook for 20 seconds until aromatic, then add the diced chicken breasts to brown lightly. Once browned, add the Delicate Korma Curry base sauce from the small pouch and simmer for a few minutes.
- Stir in the main sauce, along with 2 tbsp. water and simmer for 5-6 mins until the chicken is cooked through.
- Serve with basmati rice, drizzle over the cream (if using), sprinkle over the almond crumb and serve alongside the saag.
- Prepare your saag side by heating butter in a large frying pan over a medium heat. Stir in turmeric, cumin seeds, chili, and garlic. Cook for 30 seconds until aromatic then add chopped spinach. Stir until the spinach has started to wilt, add a splash of water to help it along. When the spinach has completely wilted, season it to taste with a pinch of salt, pop a lid on the pan and set to one side. You can always reheat it over a low heat if you need to.
- Next, make the almond crumb by heating ½ tsp. of vegetable oil in a small frying pan over a medium heat. Fry the chopped almonds for a minute until the crumb starts to turn golden, then add the ginger for the last few seconds. Transfer the mixture into a bowl to cool before stirring through the chopped cilantro.
- To prepare the curry, place a pan over a medium heat. Add 1 tsp. of vegetable oil and the spices from the spice sachet.
- Cook for 20 seconds until aromatic, then add the diced chicken breasts to brown lightly. Once browned, add the Delicate Korma Curry base sauce from the small pouch and simmer for a few minutes.
- Stir in the main sauce, along with 2 tbsp. water and simmer for 5-6 mins until the chicken is cooked through.
- Serve with basmati rice, drizzle over the cream (if using), sprinkle over the almond crumb and serve alongside the saag.
Our Delicate Korma Curry draws inspiration from a traditional Indian korma curry, bringing to life a symphony of flavors from mild spices and aromatics, sweet onion, creamy coconut and luxurious cashew nuts.
Korma curry is a dish with deep historic roots. It is believed that it stems from the Mughal dish ‘qaurama’, whose name is a reference to the technique of gently braising tender pieces of meat, such as chicken or lamb. The curry was a rich and regal dish, which was served to the Mughal court. Our version pays homage to this historic version of korma, incorporating cream, nuts, garlic, ginger and mild spices for a flavor-packed curry.
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