Raasa Royal Chicken Korma
Serves 3
Ready in 25 mins
From late-night feasts to mid-week dinner tables, chicken korma is a much-beloved staple in Indian cooking – and with good reason. Beautifully simple and wickedly indulgent, a good korma encapsulates the richness of Mughlai cuisine, with tender pieces of chicken breast simmered in a rich, velvety sauce enriched with decadent coconut cream and aromatic spices. The gentle warmth of cardamom and fennel comes through in every mouthful, taking your tastebuds on a trip back through time to an era of culinary opulence. Recreating an emperor-worthy korma at home means being selective with your ingredients, choosing high-quality protein and plants to do the flavours justice. Cooking with our luxurious korma cooking sauce, Raasa chef Yogi shares his secret recipe for the ultimate chicken korma; an indulgent dish that you’ll want to revisit dinnertime after dinnertime.
INGREDIENTS
- 1 pack of Raasa Royal Korma
- 100ml water
- 1 large chicken breast, diced (200g)
- 2 tbsp vegetable oil
- 10g coconut slivers
- Fresh cream (coconut cream or dairy) for garnish
Cooking Method
- Heat 2 tbsp of oil in a pan on a medium-high heat and add your diced chicken.
- Let the chicken brown off lightly for a few minutes before adding the sauce.
- Add Raasa Royal Korma sauce to your pan alongside 100ml of water. You can add more or less water, depending on how you prefer the consistency of your curry.
- Gently simmer the sauce until the chicken is cooked.
- While the curry cooks, prepare some fragrant basmati rice, naan, and anything else you love to enjoy alongside your curry.
- Once the chicken is cooked through and sides are ready, serve in your most special bowl and garnish with diced coconut and cream.
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