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Chicken Korma

Cook 30 mins
Serves 4 (or 2 twice)
Prep 10 mins
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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.

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


  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.


  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: Mixed 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: Try using prawns. Add prawns at step 5.

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.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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