This creamy classic curry will rival your local Indian restaurant. It's richly flavoured and even a favourite with those who usually prefer a punchier curry. Marinating the chicken or vegetables beforehand gives this curry it's unique flavour throughout, and the texture is simply perfect.
What's in the kit?
Three spice stages premeasured ready to make your korma. These include garam masala, curry powder, salt, pepper, turmeric, ground coriander, a cinnamon stick, caradmom pods, and cloves. It will also include a recipe card, telling you exactly how to make this dish.
What do I need?
Chicken breasts (4) or vegetables (aubergine, cauliflower, and mushrooms), depending on curry choice
Oil (5 tbsp)
Onion (2, chopped into chunks)
Garlic cloves (2)
Tomato puree (1 tbsp)
Ginger (thumb size piece, grated)
Ground almonds (50g)
Low fat yoghurt (150ml)
Sugar (1 tsp)
Single cream (150ml)
Green sultanas (handful, optional)
Flaked almonds (handful, optional)
Rice (to serve)
A handheld blender