Korma

A creamy coconut-based sauce, gently infused with aromatic spices for a rich, fragrant finish.

ingredients

Boneless chicken (thighs or breast), cut into bite-sized pieces

Garlic, minced

Fresh ginger, grated

Vegetable oil or mustard oil

Salt (to taste)

Directions

This simple, no-fuss method shows you how to create a rich and creamy chicken korma, packed with warming, aromatic flavour using Korma Bangin Spice Mix for that classic, irresistible taste.

Pour 320ml of water into a jug. Add the contents of the jar, stir well until fully combined, and leave to stand for 5 minutes to allow the sauce to develop.

Heat a little oil in a pan over medium heat. Add 3–4 diced chicken breasts and cook until sealed and lightly golden on all sides.

Pour in the prepared sauce, stir well, and simmer for around 15 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through.

Ensure the chicken is fully cooked and piping hot before serving.

Serve with fluffy basmati rice, warm naan bread, toasted flaked almonds and a sprinkle of fresh coriander for a comforting, restaurant-style feast.