FLAVOURFUL INDULGENCE

With a rich history tracing back to the 16th Century, Korma's roots lie in traditional Mughlai cuisine, a decadent banquet dish often prepared in Mughal Courts kitchens. The famous white korma is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. Classically, Korma dishes are denoted by braising meat or vegetables with yoghurt or cream, flavoured with a delicate blend of spice including coriander and cumin to give it a gentle heat. Opulent and delicious, it's the perfect celebration dish for when you deserve something special.

Cook
Cook 30 mins
Country
India
Dietary
GF
Prep
Prep 10 mins
Region
Uttar Pradesh
Serves
Serves 4 (or 2 twice)

Product details

Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 2 Tyga Masala No 5 Coconut powder Kashmiri Chilli

You will need to buy: 2 Onions - 600g Skinless chicken breasts - 3 tbsp Vegetable oil / rapeseed oil / olive oil 1 tsp Salt - 1 tbs Tomato puree - 1 tsp Honey 30g Butter - 150ml Single cream or - coconut milk - 300g Rice

Prep:

  1. Finely dice the onions.
  2. Chop the chicken breasts into bite size chunks.
  3. If you dislike whole spices, grind 5 cardamom pods and 5 cloves from Tyga Masala No. 5 in a pestle and mortar.

Cook:

  1. Heat the oil in a frying pan over a high heat and add the Ginger & Garlic Paste, the onions, the whole or ground pods and cloves from Tyga Masala No. 5 and salt. Stir continuously, for 2 minutes or until the onions are soft.
  2. Add Tyga Masala No. 2 and 1tbs of tomato puree. If you like some extra heat add Kashmiri Chilli (1/2 tsp for mild, 1 tsp for medium and 2 tsp for hot). Stir for 2 minutes.
  3. Add 200ml water, cover the pan with a lid and cook for 3 minutes.
  4. Add the chicken and stir before placing the lid back on and cooking for a further 10 minutes.
  5. Add the honey, Coconut Powder, butter and cream (or coconut milk *). Cover, turn down heat to low and cook for 6 minutes or until the chicken is cooked through.

VEGETARIAN SMixed Vegetables Prep

  1. As recipe
  2. Chop vegetables into small chunks.
  3. As recipe Cook
  4. As recipe
  5. As recipe
  6. As recipe
  7. Add chopped carrots, cauliflower, potato simmer for 10 mins.
  8. As recipe. Switch it up Prawns/Pork
  9. Add prawns at step 5 or pork at step 4.

Wine Paring: LCROIX SALANS VIOGNIER A favourite aromatic, creamy dish which is pleasantly hot in the mouth, this dish pairs perfectly with the Croix Salans Viognier is rich and full flavoured cutting through the creamy sauce stopping it from becoming too cloying. The tropical flavours of the wine add a touch of vibrancy to the rich sauce. This wine has a touch of spice and a lick of creaminess all in all a perfect match for this dish.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No.2: (Garam Masala , Coriander, Cumin & Turmeric). Tyga Masala No.5: (whole cloves, whole cardamom). Coconut Cream Powder: (Coconut Milk, MILK, Maltodextrin, Sodium Caseinate, Sodium Phosphates: E339). Kashmiri Chilli.

Delivery & returns

Delivery & returns
48 hours tracked

Delivery between 9am-5pm, Monday to Friday. Orders placed Monday to Friday will usually be delivered within 2 business days.

Europe - £3.00
USA & rest of world - £5.00
Returns

If you’re not completely satisfied, you can return your order for a full refund. You’ll just need to get in touch with our friendly customer services team.

Chicken Korma

£3.25

FLAVOURFUL INDULGENCE

With a rich history tracing back to the 16th Century, Korma's roots lie in traditional Mughlai cuisine, a decadent banquet dish often prepared in Mughal Courts kitchens. The famous white korma is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. Classically, Korma dishes are denoted by braising meat or vegetables with yoghurt or cream, flavoured with a delicate blend of spice including coriander and cumin to give it a gentle heat. Opulent and delicious, it's the perfect celebration dish for when you deserve something special.

Cook
Cook 30 mins
Country
India
Dietary
GF
Prep
Prep 10 mins
Region
Uttar Pradesh
Serves
Serves 4 (or 2 twice)

Product details

Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 2 Tyga Masala No 5 Coconut powder Kashmiri Chilli

You will need to buy: 2 Onions - 600g Skinless chicken breasts - 3 tbsp Vegetable oil / rapeseed oil / olive oil 1 tsp Salt - 1 tbs Tomato puree - 1 tsp Honey 30g Butter - 150ml Single cream or - coconut milk - 300g Rice

Prep:

  1. Finely dice the onions.
  2. Chop the chicken breasts into bite size chunks.
  3. If you dislike whole spices, grind 5 cardamom pods and 5 cloves from Tyga Masala No. 5 in a pestle and mortar.

Cook:

  1. Heat the oil in a frying pan over a high heat and add the Ginger & Garlic Paste, the onions, the whole or ground pods and cloves from Tyga Masala No. 5 and salt. Stir continuously, for 2 minutes or until the onions are soft.
  2. Add Tyga Masala No. 2 and 1tbs of tomato puree. If you like some extra heat add Kashmiri Chilli (1/2 tsp for mild, 1 tsp for medium and 2 tsp for hot). Stir for 2 minutes.
  3. Add 200ml water, cover the pan with a lid and cook for 3 minutes.
  4. Add the chicken and stir before placing the lid back on and cooking for a further 10 minutes.
  5. Add the honey, Coconut Powder, butter and cream (or coconut milk *). Cover, turn down heat to low and cook for 6 minutes or until the chicken is cooked through.

VEGETARIAN SMixed Vegetables Prep

  1. As recipe
  2. Chop vegetables into small chunks.
  3. As recipe Cook
  4. As recipe
  5. As recipe
  6. As recipe
  7. Add chopped carrots, cauliflower, potato simmer for 10 mins.
  8. As recipe. Switch it up Prawns/Pork
  9. Add prawns at step 5 or pork at step 4.

Wine Paring: LCROIX SALANS VIOGNIER A favourite aromatic, creamy dish which is pleasantly hot in the mouth, this dish pairs perfectly with the Croix Salans Viognier is rich and full flavoured cutting through the creamy sauce stopping it from becoming too cloying. The tropical flavours of the wine add a touch of vibrancy to the rich sauce. This wine has a touch of spice and a lick of creaminess all in all a perfect match for this dish.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No.2: (Garam Masala , Coriander, Cumin & Turmeric). Tyga Masala No.5: (whole cloves, whole cardamom). Coconut Cream Powder: (Coconut Milk, MILK, Maltodextrin, Sodium Caseinate, Sodium Phosphates: E339). Kashmiri Chilli.

Delivery & returns

Delivery & returns
48 hours tracked

Delivery between 9am-5pm, Monday to Friday. Orders placed Monday to Friday will usually be delivered within 2 business days.

Europe - £3.00
USA & rest of world - £5.00
Returns

If you’re not completely satisfied, you can return your order for a full refund. You’ll just need to get in touch with our friendly customer services team.

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