Slow cooked chicken korma & rice


Slow cooked chicken Korma & rice! simply delicious.

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Chicken Korma is a traditional Indian dish that’s light and flavorful almond curry made with tomato paste, plenty of spices and cream that’s buttery and completely delicious.


Frozen Chicken korma curry – Homemade Garam Masala Recipe:

  • 3 ½ tablespoons ground cardamom
  • 2 ½ tablespoons cinnamon
  • ½ teaspoon grated nutmeg
  • 3 tablespoons ground cloves
  • 3 tablespoons coarse ground black pepper
  • 1 tablespoon ground cumin
  • 1 ½ teaspoons ground coriander
  1. Add the spices to a dry skillet and cook on medium heat, stirring frequently until you can smell the spices.
  2. Let them cool before adding them to a covered container to use within 2 months

Frozen chicken korma COOKING METHOD:

  • Cut the chicken thighs into small 1 ½ to 2 inch chunks and put them in a large bowl.
  • Add the tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric and almonds into a food processor on high.
  • speed until completely smooth.
  • Add the mixture to the bowl with the chicken along with the yogurt and mix well.
  • Cover and refrigerate.
  • The canola oil and butter to a large cast iron skillet or heavy skillet on medium high heat.
  • The onions and cook for 5 – 7 Minutes.
  • Add in the chicken and cook for 10 – 15 minutes.
  • Add the heavy cream to the skillet and mix well, cooking for an additional 3 minutes.


Calories: 682kcal | Carbohydrates: 11g | Protein: 36g | Fat: 55g | Saturated Fat: 17g | Cholesterol: 210mg | Sodium: 582mg | Potassium: 658mg | Fiber: 3g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 4.3mg | Calcium: 126mg | Iron: 2.3mg
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Additional information

portion size

4 person portion 1,2 kg, 6 person portion 2 kg

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