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Nice Korma Curry

By July 7, 2022No Comments
Korma Curry

I often tell people that I love good food, but am also really lazy.
The lengths I go to, to ensure that my lazy lifestyle is not under threat is pretty commendable! It’s the very reason that Mixed Roots came into existence!

Have a look through this recipe for the Nice Korma Curry. Perfect with Pea Pulao, or just plain steamed rice, it satisfyingly hits all the right spots on these cool winter evenings. It’s richly mellow and creamily spicy. It also is in keeping with my philosophy of lazy, tasty eating! 😉

Serves 4 as a main along with a side
PREPARATION TIME: 10 mins / COOKING TIME: 20 minutes

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, spiced cauliflower, some pickled onions and a dollop of plain yoghurt or some raita.

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