This is possibly the easiest Korma curry – EVER cooked! It’s my go-to when the weather can’t make up it’s mind, the days are packed and my patience wears thin!!
The Nice Spice is fragrant and warming and adds a hint of fragrance and depth of flavour without you having to gather an armful of ingredients.
Chicken thighs are our choice of meat for this, though paneer & tofu work as great alternatives.
NICE KORMA CURRY
Serves 4 as a main along with a side
PREPARATION TIME: 10 mins / COOKING TIME: 20 minutes
DIFFICULTY: Super Easy
Chicken Skinless & Boneless Thighs 500 gms
OR – Firm Tofu / Paneer
(Cut into even sized cubes)
Mixed Roots Nice Spice 2 tsp
Coriander – small handful
Coconut Cream – 200 mls (half can)
Neutral Oil – a splash
In a heavy botttomed pan, heat the oil on a medium to hot heat.
Chop coriander – stalks and all. We’ll use about 3/4 of it while cooking, and top our cooked curry with the remainder.
Add the Mixed Roots Nice Spice and chopped coriander and fry till fragrant – about 20 seconds.
Put the chicken in and stir to coat well.
Pour the coconut cream and lower the heat.
Cover and cook till the chicken is cooked through – about 15 minutes.
Sprinkle a little more the Mixed Roots Nice Spice and chopped coriander leaves just before serving.
Serve with steamed basmati rice, salad greens and a dollop of plain yoghurt.