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Chicken and Poultry
Chicken Korma Curry with Saag and Crispy Garnish
Choose this indulgent Indian classic for your mid-week meal. This mild curry is full of restaurant-quality flavours and takes no time at all to whip up. A real treat for your tastebuds.
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Ingredients
Tips and Inspiration
This well-loved dish deserves a place in your recipe book. Treat yourself to this rich, velvety korma curry that is so quick and easy to make. We’ve perfected the balance of aromatic spices and the nutty creaminess from cashews and cream, making it so simple for you to achieve delicious results at home. To complement the creamy Korma flavours, we’ve paired the curry with a side of saag (spinach) and crunchy almond and coriander garnish.
Method
Step One
Prepare your saag side by heating butter in a large frying pan over a medium heat. Stir in turmeric, cumin seeds, chilli, and garlic. Cook for 30 seconds until aromatic then add chopped spinach. Stir until the spinach has started to wilt, add a splash of water to help it along. When the spinach has completely wilted, season it to taste with a pinch of salt, pop a lid on the pan and set to one side. You can always reheat it over a low heat if you need to.
Step Two
Next, make the almond crumb by heating ½ tsp. of vegetable oil in a small frying pan over a medium heat. Fry the chopped almonds for a minute until the crumb starts to turn golden, then add the ginger for the last few seconds. Transfer the mixture into a bowl to cool before stirring through the chopped coriander.
Step Three
To prepare the curry, place a pan over a medium heat. Add 1 tsp. of vegetable oil and the spices from the spice sachet.
Step Four
Cook for 20 seconds until aromatic, then add the diced chicken breasts to brown lightly. Once browned, add the Delicate Korma Curry base sauce from the small pouch and simmer for a few minutes.
Step Five
Stir in the main sauce, along with 2 tbsp. water and simmer for 5-6 mins until the chicken is cooked through.
Step Six
Serve with basmati rice, drizzle over the cream (if using), sprinkle over the almond crumb and serve alongside the saag.
Please ensure food is cooked through and piping hot before serving.
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Made with our delicious Delicate Korma Curry
Our Delicate Korma Curry draws inspiration from a traditional Indian korma curry, bringing to life a symphony of flavours from mild spices and aromatics, sweet onion, creamy coconut and cashew nuts.
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