|Add the first review|
About this recipe: Beautifully tender pieces of chicken delicately spiced and cooked in a thick coconut and almond flavoured sauce. This is one of my guilty pleasures. Chicken Korma is a dish that comes from Mughlai cuisine where it was cooked for the wealthy and has a prestigious status associated with the royal courts. There is so much about this dish that I could tell you, but the main thing is that if you don't like the heavy, sweet, creamy korma curries served in restaurants then please, please, please try this. It is simply amazing. It's light, it's fresh and has a subtle sweetness which comes from the cassia bark rather than spoonfuls of processed sugar. Just remember there is no rule book that says a korma has to be mild. I like the gentle flavour of this dish, but I also love my food hot so just dial up the chilli and you'll create something beautifully balanced and delicious. Come on, let's cook this now!