Simply Cook

Moghul Chicken Korma

  • minutes
  • 2
    2
    Serves
  •  Gluten-Free
4 stars based on 57 reviews
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Often thought of as a bland dish for unadventurous diners, the Korma actually has a history as rich as its sauce. It was once a noble dish of high status that graced the banquet tables of the Moghul imperial court. While the curry houses of the UK have spun this dish into a delectably sweet coconutty curry, we’re taking it back to its sophisticated royal roots and letting the warm spices and almond flavours shine through.

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  1. 1 Cook the rice according to packet instructions and keep warm. (If you want to make yellow rice, as pictured, add a pinch of turmeric into the cooking water, if you have some handy). Heat a 1-2 tbsps oil in a pan over a medium heat. Add the onions and fry for 6-8 mins, or until golden.
  2. 2 Add the Korma Curry Paste to the onions along with 1 tbsp water and fry for 1 min. Add the chicken pieces and the Coconut & Garlic Puree to the onions and fry for 1 min. Add 60ml water and continue to cook for a minute so that the water evaporates.
  3. 3 Turn the heat down to medium- low and then add the ground almonds and 1 tsp brown sugar and stir. Gently pour in the cream and bring the heat to a gentle simmer for 2 mins Stir in the Korma Spice Garnish and continue to cook on a medium-low heat for 2-3 more mins, or until the chicken is cooked through.
  4. 4 Serve the Korma over rice with some flaked almonds on top and a squeeze of lemon (if using).
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