23/01/2026
Creamy Chicken Korma, made effortless.
A comforting classic with rich spice, subtle sweetness and a luxe coconut finish. This oven-baked korma delivers maximum flavour with minimal prep, making it perfect for midweek dinners or elevated weekend hosting ✨
Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes
INGREDIENTS
3 tbsp butter
3 tbsp olive oil
2 large onions, chopped
6 tbsp plain yoghurt
2 tbsp mango chutney
4 garlic cloves, minced
2 tsp salt
1 chicken korma sachet (soak whole almonds & peel)
4 boneless, skinless chicken breasts, cubed
1 tbsp sliced almonds
1/3–1/2 cup coconut milk
Fresh coriander
METHOD
- Preheat oven to 180°C and lightly grease a baking dish.
- Heat butter and oil over medium heat. Sauté onions and almonds until soft and lightly golden.
- Blend onions with yoghurt, mango chutney, garlic, salt and spices until smooth and creamy. Thin slightly if needed.
- Place chicken in the baking dish, pour over sauce and season with black pepper.
- Bake for 30–40 minutes, adding coconut milk halfway through. Garnish with coriander and sliced almonds.
- Serve with rice.
Source premium spices from Saffron Spice Box at Hillcrest Corner🌶️
