Creamy Chicken and Dill Curry
Creamy Chicken and Dill Curry
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- 1 packet The Spice Tailor Delicate Korma Curry
- 1 tsp. vegetable oil
- 5-6 chicken thighs (fillets if you don’t like bones), skinned
- A good handful of green beans, topped and tailed
- 20g dill, thicker stalks removed and fronds roughly chopped
- Lemon juice to taste
- Salt and black pepper to taste
- Heat the oil in a medium sized saucepan. Add the whole spices from the packet and stir-fry for 20 seconds or until they puff up.
- Add in both sauces and bring to a boil. Add the chicken and return to a gentle simmer, cover and cook for 20m (35m if the bone is in), giving the pot the occasional stir and adding a splash of water if the pot is drying out.
- Add the green beans and dill and cook for a further 5 minutes or until the chicken and beans are both cooked through. Season lightly but a fair amount of freshly ground black pepper. Squeeze in lemon juice to taste and serve.
In a 10 minute hurry?
Dice chicken fillets into 1” cubes and add the chicken and beans at the same time, cook until done. Around 5-6m.
- 1 packet The Spice Tailor Delicate Korma Curry
- 1 tsp. vegetable oil
- 5-6 chicken thighs (fillets if you don’t like bones), skinned
- A good handful of green beans, topped and tailed
- 20g dill, thicker stalks removed and fronds roughly chopped
- Lemon juice to taste
- Salt and black pepper to taste
- Heat the oil in a medium sized saucepan. Add the whole spices from the packet and stir-fry for 20 seconds or until they puff up.
- Add in both sauces and bring to a boil. Add the chicken and return to a gentle simmer, cover and cook for 20m (35m if the bone is in), giving the pot the occasional stir and adding a splash of water if the pot is drying out.
- Add the green beans and dill and cook for a further 5 minutes or until the chicken and beans are both cooked through. Season lightly but a fair amount of freshly ground black pepper. Squeeze in lemon juice to taste and serve.
In a 10 minute hurry?
Dice chicken fillets into 1” cubes and add the chicken and beans at the same time, cook until done. Around 5-6m.
Keep this recipe for later
The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!
Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.
