Hyderabad Red Chicken Korma
  • 2-3
  • 5
  • 10
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.
Hyderabad Red Korma
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Ingredients
  • 2 tsp vegetable oil
  • 1 pack of The Spice Tailor Hyderabad Red Korma
  • 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.
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