Chicken Korma Curry with Saag and Crispy Garnish

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 satisfyingly delicious flavors at home. To complement the creamy, Korma flavors, we’ve paired the curry with a side of saag (spinach) and a crunchy almond and cilantro 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, chili, 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 cilantro.

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.