Chicken Korma - £3.25

Chicken Korma - £3.25

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

SERVES 4
COOKS IN 30 mins + marinating
DIFFICULTY Easy

Ingredients

In the kit:

Three spice mixes your korma, including garam masala, ground cumin, mustard powder, garlic powder, ground ginger, cayenne pepper, ground cloves, cinnamon, pepper, turmeric, ground coriander, a cinnamon stick, cardamom pods, and cloves.

You will need:

Chicken breasts (4, chopped into small pieces)
Oil (5 tbsp)
Salt (1 ¼ tsp)
Onions (2, roughly chopped)
Garlic cloves (2, peeled)
Tomato puree (1 tbsp)
Ginger (thumb-size piece, grated)
Ground almonds (50g)
Yoghurt (150ml)
Sugar (1 tsp)
Single cream (150ml)
Green sultanas (handful, optional)
Flaked almonds (handful, optional)
Rice (to serve)
A handheld blender

Method

This creamy classic curry will rival your favourite Indian restaurant

Our kit serves 4

  1. Place the chicken in a large bowl and drizzle over 1 tablespoon of the oil. Pour over your first Teaspoon Club spice packet and ¼ tsp salt, and massage into the chicken. Cover and marinate for a minimum of 2 hours, but ideally overnight
  2. Brown the chicken by frying in another tablespoon of the oil. Remove from the pan and set aside
  3. To begin the sauce, take the onions and garlic and blend in a blender with a splash of water. If the onion and garlic is struggling to blend, add more water gradually until a paste consistency is achieved
  4. Heat the remaining oil in a heavy-based saucepan on a medium heat and add your second Teaspoon Club spice packet. Heat for 2 minutes until the spices are fragrant and lightly toasted. Add the onion and garlic paste and mix well with the spices. Fry for 2-3 minutes until the paste has turned a little darker.
  5. Add the tomato puree, ginger, ground almonds, yoghurt, sugar, single cream, and final Teaspoon Club spice packet and stir well to make your curry sauce. Return the chicken to the pan. Stir well and leave to simmer for 10 minutes on a low heat until the chicken is thoroughly cooked and white through. If the consistency begins to thicken up too much, add some boiling water from the kettle to loosen it a little. If your curry tastes a little bitter, allow it to simmer for longer to develop a much rich flavour. Season to taste, adding up to 1 teaspoon of salt
  6. Before serving, take the flaked almonds (if using) and grill them for 2 minutes before turning them and grilling for another 2 minutes so they are golden brown. You could also dry fry them in a pan if you prefer
  7. When the chicken is sufficiently cooked and you're happy with your curry's consistency, stir through the sultanas (if using), and serve hot with rice, scattering the almonds over the curry

If you would like to buy this recipe kit, click on the product link below

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