Chicken Korma Curry with Saag and Crispy Garnish
Chicken Korma Curry with Saag and Crispy Garnish
Made With Our Delicate Korma Curry
SERVES 2-3
15 MINS PREP
15 MINS COOK
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Ingredients
- 1 pack of The Spice Tailor Delicate Korma Curry
- 1 tbsp. vegetable oil
- 250g chicken breast, diced.
- 30ml single cream (optional)
Saag side dish -
- 15g butter
- ½ tsp. turmeric
- ½ tsp. cumin seeds
- ½ green chilli, finely diced
- 1 clove of garlic, crushed.
- 200g spinach, chopped.
Almond crumb garnish -
- ½ tsp. vegetable oil
- 20g blanched almonds, roughly chopped.
- Thumb-sized piece of ginger, cut into a fine dice.
- Small bunch of coriander, finely chopped.
Method
- Prepare your saag side by heating butter in a large frying pan over a medium heat. Stir in turmeric, cumin seeds, chilli, and garlic. Cook for 30 seconds until aromatic then add chopped spinach. Stir until the spinach has started to wilt, add a splash of water to help it along. When the spinach has completely wilted, season it to taste with a pinch of salt, pop a lid on the pan and set to one side. You can always reheat it over a low heat if you need to.
- Next, make the almond crumb by heating ½ tsp. of vegetable oil in a small frying pan over a medium heat. Fry the chopped almonds for a minute until the crumb starts to turn golden, then add the ginger for the last few seconds. Transfer the mixture into a bowl to cool before stirring through the chopped coriander.
- To prepare the curry, place a pan over a medium heat. Add 1 tsp. of vegetable oil and the spices from the spice sachet.
- Cook for 20 seconds until aromatic, then add the diced chicken breasts to brown lightly. Once browned, add the Delicate Korma Curry base sauce from the small pouch and simmer for a few minutes.
- Stir in the main sauce, along with 2 tbsp. water and simmer for 5-6 mins until the chicken is cooked through.
- Serve with basmati rice, drizzle over the cream (if using), sprinkle over the almond crumb and serve alongside the saag.
Ingredients
- 1 pack of The Spice Tailor Delicate Korma Curry
- 1 tbsp. vegetable oil
- 250g chicken breast, diced.
- 30ml single cream (optional)
Saag side dish -
- 15g butter
- ½ tsp. turmeric
- ½ tsp. cumin seeds
- ½ green chilli, finely diced
- 1 clove of garlic, crushed.
- 200g spinach, chopped.
Almond crumb garnish -
- ½ tsp. vegetable oil
- 20g blanched almonds, roughly chopped.
- Thumb-sized piece of ginger, cut into a fine dice.
- Small bunch of coriander, finely chopped.
Method
- Prepare your saag side by heating butter in a large frying pan over a medium heat. Stir in turmeric, cumin seeds, chilli, and garlic. Cook for 30 seconds until aromatic then add chopped spinach. Stir until the spinach has started to wilt, add a splash of water to help it along. When the spinach has completely wilted, season it to taste with a pinch of salt, pop a lid on the pan and set to one side. You can always reheat it over a low heat if you need to.
- Next, make the almond crumb by heating ½ tsp. of vegetable oil in a small frying pan over a medium heat. Fry the chopped almonds for a minute until the crumb starts to turn golden, then add the ginger for the last few seconds. Transfer the mixture into a bowl to cool before stirring through the chopped coriander.
- To prepare the curry, place a pan over a medium heat. Add 1 tsp. of vegetable oil and the spices from the spice sachet.
- Cook for 20 seconds until aromatic, then add the diced chicken breasts to brown lightly. Once browned, add the Delicate Korma Curry base sauce from the small pouch and simmer for a few minutes.
- Stir in the main sauce, along with 2 tbsp. water and simmer for 5-6 mins until the chicken is cooked through.
- Serve with basmati rice, drizzle over the cream (if using), sprinkle over the almond crumb and serve alongside the saag.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delicate Korma Curry
The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!
Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
