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How to cook Chicken Korma

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Chicken Korma originates from the continent of Asia. This mildly spiced, authentic dish is perfect for those who like a smooth and creamy texture to their curry…and not too much spice!

How to cook

  • 1. Marinate the chicken pieces with the ginger-garlic paste for 15-20 minutes. Then, sauté the marinated chicken in butter for 12-15 minutes on a medium flame. Keep aside.
  • 2. Make a paste by combining the Suhana Chicken Korma Mix with 100ml of the milk.
  • 3. Heat the remaining butter in a pan; add the prepared paste and cook for 1-2 minutes on a low flame. Add the remaining milk and cook for another 4-5 minutes until the gravy starts thickening.
  • 4. Add the sautéed chicken and simmer on a low flame for a further 5-6 minutes until the gravy thickens.
  • 5. Serve piping hot with Indian breads or rice.

Your Shopping list

  • 1. Suhana Chicken Korma Mix (50g)
  • 2. 1 tsp of ginger-garlic paste
  • 3. 3 tbsp of salted butter
  • 4. 500ml of full cream milk
  • 5. 250g of boneless chicken cut into 1" pieces

20 mins prep

25 mins cooking

Mild

Mild

Serves 4

Serves 4

Cooking times are a guide only, depending on the type of cooking hob and oven used
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