Season the chicken generously with pepper. Heat 1 tablespoon of the oil a large, non-stick frying pan. Fry the chicken over a medium–high heat for 4–5 minutes, turning occasionally.

Griddling the chicken before adding it to the sauce gives this simple chicken korma an irresistible smokiness. Leave the curry to stand for 30 minutes before reheating if you have time – it ...

About Chicken Korma Recipe | Mughlai Chicken Korma Recipe: Subbalakshmi Khan, a professional dancer cooks up a Mughlai chicken korma with generous amounts of spices and Indian flavours. Korma is a ...

About Creamy Chicken Korma Recipe: One of those magical chicken curry recipe that fill up the maximum amount of anyone’s plate at a dinner party. It is rich, creamy, full of spices and a mouth ...

Chicken korma has to be one of Britain's most loved curries, and rightly so, it's delicious! Like so many other fantastic dishes this curry originated on the subcontinent of India. Now, I get it's ...

Stir and fry for 3-4 minutes. Add the tomato purée and stir for a minute. Add the chicken pieces, salt, cream, garam masala and 150ml water. Cover and bring to a simmer. Turn heat to low and ...

Add the spices, fenugreek seeds, chilli powder and tomato paste and cook for 2-3 minutes, then add the chicken ... you could use 2 tbsp korma curry paste instead of the spices.

The dish we’re cooking is the ultimate comfort food made with delicious, flavorsome ingredients and it comes together in just a few easy steps. Cathie Cappa, owner of ...