Creamy Chicken Korma

Main courseServes 4-5

This mild, aromatic curry is incredibly simple to create at home using Korma Masala paste from North Yorkshire based Monalisa’s Kitchen paired with chicken and cream. A perfect supper, the paste contains coconut milk powder, aromatic spices, and kewra water for an authentic fragrance, creating a restaurant quality dish at home with minimal effort. For more recipe inspiration and to buy online visit www.monalisaskitchen.com

Ingredients

1 jar Korma Masala paste

800g boneless chicken (breast or thigh)

100ml single cream or coconut cream

2 tbsp fresh coriander, chopped

200ml hot water

Basmati rice, naan or chapati to serve

 

Method

  1. Place a large pan over medium heat and cook the Korma Masala paste for 2 mins to release the aromatics.
  2. Add the chicken (cut into bite-sized pieces) and stir well for 5 mins to seal and coat in the masala.
  3. Add 200ml of hot water and bring to a gentle simmer. Cover and cook on low-medium for 15 mins, stirring occasionally.
  4. Add the cream. Stir and simmer gently uncovered for 5 mins until the sauce thickens.
  5. Add the chopped coriander. Stir gently, cover and rest for 2 mins.
  6. Serve with steamed basmati rice and a warm naan or chapati
Tip – you can replace the chicken with diced lamb shoulder (cook for 40 mins) Prawns (add in the last 5 mins of cooking) Paneer cubes or vegetables (try cauliflower, peas, and potatoes)