Chicken Korma Curry with Saag and Crispy Garnish

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Chicken Korma Curry with Saag and Crispy Garnish

SERVES 2-3

15 MINS PREP

COOKS IN 15 MINS

This well-loved dish deserves a place in your recipe book. Treat yourself to this rich, velvety korma curry that is so quick and easy to make. We’ve perfected the balance of aromatic spices and the nutty creaminess from cashews and cream, making it so simple for you to achieve restaurant-quality flavours at home. To complement the creamy Korma flavours, we’ve paired the curry with a side of saag (spinach) and crunchy almond and coriander garnish.

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Ingrédients

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

Méthode

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.

Ingrédients

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

Méthode

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.

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Fabriqué avec notre délicieux

Cari Korma Doux

Un curry vraiment polyvalent, magnifiquement aromatique, délicatement épicé et au goût de noix, qui met en valeur les épices les plus fines de l'Inde. Parfait avec les viandes rouges, le poulet, les fruits de mer, les légumes, le paneer ou les œufs.

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