Hyderabad Red Chicken Korma
Hyderabad Red Chicken Korma
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- 1 pack of The Spice Tailor Hyderabad Red Korma
- 2 tsp vegetable oil
- 3-4 chicken thigh fillets, cut into bite size pieces
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
- Heat the oil in a non-stick pan and add the spices from the whole spice sachet.
- Sizzle for 20 seconds. Add the chicken and brown for 2-3 minutes.
- Stir in the base and main sauces along with a splash of water and bring to a boil.
- Simmer for 5-6 minutes or until the chicken is cooked through. Add the herbs about 3 minutes in to allow them to flavour the sauce and serve.
- 1 pack of The Spice Tailor Hyderabad Red Korma
- 2 tsp vegetable oil
- 3-4 chicken thigh fillets, cut into bite size pieces
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
- Heat the oil in a non-stick pan and add the spices from the whole spice sachet.
- Sizzle for 20 seconds. Add the chicken and brown for 2-3 minutes.
- Stir in the base and main sauces along with a splash of water and bring to a boil.
- Simmer for 5-6 minutes or until the chicken is cooked through. Add the herbs about 3 minutes in to allow them to flavour the sauce and serve.
Keep this recipe for later
Food from Hyderabad is a tale of two cuisines in one city. The people of this region have traditionally eaten very spicy food - even for an Indian palate. However, the food in the city of Hyderabad has been heavily influenced by the Mughal people - who came from Central Asia hundreds of years ago - and who favoured milder and creamier dishes made with yoghurt.
Inspired by this cultural melting-pot, our Hyderabad Red Korma is spicy, flavourful, creamy from the use of yoghurt and a little nutty from the white poppy seeds. It is easy to dress up or dress down and really versatile, so it is no wonder this new-comer is fast becoming a curry to be reckoned with.
