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Chicken korma

True Kormas are spicy, not hot and very creamy.

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Chicken korma

Preparation time: 5 mins
Cooking time: 30 mins
Serves: 4

Sharwood's Korma Cooking Sauce

Savour the delicate flavour of...

Shopping list:
2 Tbsp vegetable oil
2-3 chicken breasts sliced
1 jar Sharwood's Korma cooking sauce
Fresh coriander (optional)

Method:

Method:

1) Fry the chicken in oil until sealed

2) Add the Sharwoods Korma cooking sauce and bring to the boil

3) Simmer gently for 10 mins or until the chicken is cooked

4) Serve with rice and a selection of Sharwood&##39;s warmed naan breads.

5) For that extra twist sprinkle some fresh chopped Coriander

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Your comments:

I have to confess, I'm usually disappointed in "ready-made" sauces but your Korma sauce is gorgeous..Thankyou, what a delicious time-saver!

Joanne - added 11 April 10

Both my partner and i agreeed it was the nicest jar of korma we've have ever had! Really suprised and pleased.

Katrine - added 02 March 10

Chef notes

The mighty Korma originates from Northern India and should be spicy- but not hot- and very creamy.

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Cooking Tip

Indian food culture

It's traditional in India to eat with your hand, using chapattis to help pick up the curry or daal and rice. This is based on the ancient belief that food should satisfy all five senses, including touch.