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.

Cook our delicious Moghul Chicken Korma in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Moghul Chicken Korma. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Korma Curry Paste pot, a Coconut & Garlic Puree pot and a Korma Spice Garnish pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Moghul Chicken Korma in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Korma Curry Paste
  • Coconut & Garlic Puree
  • Korma Spice Garnish

Your shopping list for 2 servings:

  • 120g Basmati rice
  • 1 onion
  • 2 chicken breast fillets
  • 15g ground almonds
  • 100ml single cream
  • toasted flaked almonds (optional)
  • 1 lemon (optional)
  • 1tsp (brown) sugar
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Our 25 minute recipe

  1. Get the rice and the onions on

    Cook the rice according to pack instructions and keep warm (see tip).

    Heat a little oil in a lidded saucepan over medium heat and fry the onions for 6-8 mins, or until golden. 

  2. Cook the chicken in spices

    Add the KORMA CURRY PASTE to the onions along with 1 tbsp of water and fry for 1 min.

    Add the chicken pieces and the COCONUT & GARLIC PUREE and fry for 1 min.

    Add 150ml water and stir it in to fully incorporate it into a sauce. Cook for around 3 mins. 

  3. Add the almonds and cream

    Turn the heat down to medium-low, then mix in the ground almonds along with 1 tsp sugar.

    Pour in the cream and bring it to a gentle simmer, cover it with a lid and let it cook for 2 mins.

    Stir in the KORMA SPICE GARNISH, re-cover the pan with a lid and cook for 3 more mins, or until the chicken is cooked through. If the sauce gets too thick, just add 50ml more water to loosen it, and stir it through. 

  4. Serve!

    Serve the Korma over rice with some flaked almonds on top and a squeeze of lemon (if using).

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Moghul Chicken Korma Top Reviews

Paul - 4th June 2020

Best one yet really nice

Paul - 4th June 2020

Best one yet really nice

Dorothy - 3rd June 2020

This is the most delicious curry I’ve ever had ???? So easy to cook definitely one of my favourites

Dorothy - 3rd June 2020

This is the most delicious curry I’ve ever had ???? So easy to cook definitely one of my favourites

Kirstie - 3rd June 2020

My 12 year old daughter made it and that shows how easy it was to make.

Kirstie - 3rd June 2020

My 12 year old daughter made it and that shows how easy it was to make.

kelsey-marie - 3rd June 2020

One of my favourites!

kelsey-marie - 3rd June 2020

One of my favourites!

Ashley - 4th May 2019

Bit sickly didn’t overly enjoy it

Sarah - 3rd June 2020

My 4 year old cooked it

Sarah - 3rd June 2020

My 4 year old cooked it

Tiffany - 2nd June 2020

Not for us, very bland and could do with some veg.

Jill - 2nd June 2020

Swapped cream for coconut milk ????

Colin - 2nd June 2020

Lovely curry that all the family love.

Colin - 2nd June 2020

Lovely curry that all the family love.

Sue - 2nd June 2020

Full of flavour lovely meal

Sue - 2nd June 2020

Full of flavour lovely meal

Jules - 1st June 2020

Very yummy

Jules - 1st June 2020

Very yummy

Thomas - 1st June 2020

Amazing curry better then a takeaway.

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