Chicken Korma Curry
- 2
- 5
- 25
Email me this recipe
This almost scratch-cook korma is flavourful, velvety and really moreish. The only real watchout point is to avoid the yoghurt from splitting as you cook it and the best way to do that is to use full-fat yoghurt as it is more stable and to stir vigorously and continuously as it comes to a simmer and then it adds a wonderful creamy tang to the dish. Serve with Naan or a rice pilaf.
