If you’re looking for a quick and delicious meal on a busy weeknight, try my chicken korma recipe, which takes less than 15 minutes to make. Despite its speedy preparation, it doesn’t compromise on taste with its rich, creamy, and fragrant flavours. I like to serve this curry with yoghurt, rice, pappadums and a zingy pineapple and coriander salsa.
To serve
MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
Keywords: Chicken Korma, Chicken Korma recipe
