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There's nothing bland about our Korma recipe. It is a traditional Mughal dish with the name coming from the word braise. 

Our Korma blend uses lots of our incredible green cardamom and whole cloves, which add great depth of flavour to this dish that is often thought of as merely being a mild, spice-less curry. 





3 – 4 chicken breasts

2 onions, finely diced

4 garlic cloves, peeled and crushed

5cm ginger, peeled and grated or finely chopped

1 green chilli, deseeded and finely sliced

1 tbsp Korma spice blend

200g natural yoghurt

50g cashew nuts

Coriander leaves (to serve)



Add oil to a large pan over a medium heat, add the onions and cook them for 20 minutes, until golden brown.


At the same time, in a medium frying pan over a medium-high heat, brown the chicken in 1 tbsp of oil, turning regularly. Drain onto a plate lined with kitchen towel.


Add the garlic cloves, ginger and green chilli and the spice blend to the onions and cook for 5 minutes.


Add the chicken to the pan along with 100ml of water and bring to a simmer with a lid on the saucepan.


Cook over a medium-low heat for 30 minutes, until the chicken is cooked through, stirring regularly. Take the pan off the heat and add the yoghurt and 50ml of water, stiring well.  Return to the heat and warm through over a low heat.


Just before serving toast the cashews in a dry frying pan until golden.


Serve with rice or breads, and scatter with the toasted cashew nuts and coriander leaves.

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