• 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp sunflower oil
  • 1 cinnamon stick
  • 4 cardamom pods, lightly crushed
  • 5 tbsp korma paste
  • 460 g pack British free-range chicken breast fillets, cut into chunks
  • 500 g tub thick Greek-style natural yogurt
  • 250 g basmati rice
  • 1 tbsp fresh coriander leaves, to garnish


  1. 1

    Put the onion and garlic in a food processor and process until finely minced. Heat half the oil in a large, deep frying pan over a medium heat, add the cinnamon and cardamom and fry for 1 minute until just beginning to sizzle.

  2. 2

    Add the rest of the oil to the pan and stir in the minced onion mixture. Fry over a low heat for 5-6 minutes, stirring occasionally. Stir in the korma paste and cook for a further 1 minute.

  3. 3

    Add the chicken to the pan and cook, stirring, over a medium heat for 2-3 minutes until no longer pink. Add nearly all the yogurt, one spoonful at a time, stirring thoroughly after each addition (reserve about 2 tbsp to serve).

  4. 4

    Partially cover the pan and simmer gently, stirring occasionally, for 18-20 minutes until the chicken is tender and cooked through. Season to taste. 

  5. 5

    Meanwhile, cook the basmati rice following the pack instructions. Serve the korma and rice topped with the reserved yogurt and garnished with coriander leaves.

Nutritional Details

Each serving provides
  • Energy 2600kj 621kcal 31%
  • Fat 20.2g 29%
  • Saturates 9.5g 48%
  • Sugars 11.8g 13%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 687kj/164kcal

Each serving provides

61.3g carbohydrate 3.1g fibre 47.0g protein

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