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Firm family favourite chicken korma, served with naan and basmati rice.

Chicken korma

A traditional dish originating from Northern India and Pakistan, it involves little to no spice, making it the mildest curry, served with naan and basmati rice this firm family favourite is seriously rich and creamy with tender chicken breast pieces.

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  • 4 chicken breast fillets
  • 2 tbsp vegetable oil
  • 40 g butter
  • 2 brown onions -coarsely grated or finely chopped
  • 4 tsp garlic and ginger paste
  • 2 tsp Greenfields ground cumin
  • 2 tsp Greenfields ground coriander
  • 1 tsp Greenfields turmeric
  • ¼ tsp Greenfields chilli powder
  • 2 tbsp mango chutney
  • or 2 tsp caster sugar
  • 300 ml chicken stock
  • boiling water
  1. Cut each chicken breast into small chunks (roughly 2.5cm) and season generously with freshly ground black pepper. Heat 1 tbsp oil in a large nonstick frying pan or wok and fry the chicken over a medium-high heat for 5-6 mins, turning occasionally.Add the remaining oil, butter and onions to the pan and cook over a medium heat, stirring often, for 10 mins, or until the onions are soft and lightly browned. Stir in the ginger and garlic paste and ground spices and cook, stirring continuously, for a further 1 min.
  2. Transfer the chicken to a plate using a slotted spoon or spatula and return the pan to the heat. Keep the chicken warm by covering in foil or placing in the oven on a low heat.
  3. Add the remaining oil, butter and onions to the pan and cook over a medium heat, stirring often, for 10 mins, or until the onions are soft and lightly browned. Stir in the ginger and garlic paste and ground spices and cook, stirring continuously, for a further 1 min.
  4. Add the mango chutney and stock to the spiced onions and bring to a simmer. Cook for 5 mins or until the liquid has reduced by roughly half, stirring regularly. (For an extra smooth sauce, blitz the mixture with a blender.)
  5. Return the chicken to the pan with the onions, add the cream and simmer gently, stirring occasionally, for 5-6 mins, until the chicken is piping hot and cooked through. Add a splash of water to loosen the sauce if necessary.
  6. Add the remaining oil, butter and onions to the pan and cook over a medium heat, stirring often, for 10 mins, or until the onions are soft and lightly browned. Stir in the ginger and garlic paste and ground spices and cook, stirring continuously, for a further 1 min.
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