Hyderabad Red Chicken Korma

Hyderabad Red Chicken Korma

Made With Our Hyderabad Red Korma -
2 SERVES
SERVES 2-3
prep
5 MINS PREP
20 MINS COOK
10 MINS COOK
A really different take on chicken curry, the creamy korma flavours are lifted by a surprising hit of chilli and layers of flavour. Try it on for size!
Anjum Signature

Tailored to Taste
This red korma is mild and delicate in the spicing, but full of warming tangy flavours and with a nice build of heat. It comes from Hyderabad where you will find an authentic korma, which rarely has coconut, but does have lots of tangy yoghurt and some nut pastes to add some creaminess. This version also has some tomatoes for depth and chillies for a little added heat. Best served with hot Naan.
Ingredients
  • 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
Method
  1. Heat the oil in a non-stick pan and add the spices from the whole spice sachet.
  2. Sizzle for 20 seconds. Add the chicken and brown for 2-3 minutes.
  3. Stir in the base and main sauces along with a splash of water and bring to a boil.
  4. 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.
Tailored to Taste
This red korma is mild and delicate in the spicing, but full of warming tangy flavours and with a nice build of heat. It comes from Hyderabad where you will find an authentic korma, which rarely has coconut, but does have lots of tangy yoghurt and some nut pastes to add some creaminess. This version also has some tomatoes for depth and chillies for a little added heat. Best served with hot Naan.
  • 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
  1. Heat the oil in a non-stick pan and add the spices from the whole spice sachet.
  2. Sizzle for 20 seconds. Add the chicken and brown for 2-3 minutes.
  3. Stir in the base and main sauces along with a splash of water and bring to a boil.
  4. 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.
MADE WITH OUR DELICIOUS
Hyderabad Red Korma

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.

£3.15
( / )
100p per 100g
Free delivery over £25 Free delivery over £25
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