Let’s be honest, there’s nothing more soul destroying than getting a grumpy, huffy reaction to what’s for dinner that evening. So when we served up this mild chicken korma for our lot recently, we were slightly in shock by the unanimous positive scores on the doors.  Silence ensued, second helpings requested and it was classed as the nicest meal ever. Well we won’t say no to that.

Truth be known, we have tried various chicken korma recipes in the past: some too spicy, some too bland and some just didn’t cut the muster. However this little Tesco recipe (shush, we won’t tell if you don’t) has been our saviour and the perfect way to introduce Indian cuisine to our little chicks. You can easily up the spice for an adult recipe.

This recipe is mildly spicy, has a lovely creamy texture with no lumps or bumps in it, so it’s a perfect family favourite! Served with steaming basmati rice and some hot out of the oven naan bread, this is really the only chicken korma recipe you’re ever going to need!

What You Need

  • 4 large chicken breast fillets
  • 2 tbsp sunflower / vegetable oil
  • 40g butter
  • 2 onions
  • 4 tsp ginger and garlic paste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/4tsp mild chilli powder
  • 2 tbsp mango chutney
  • 300ml hot chicken stock
  • 100ml double cream
  • some toasted flaked almonds & chopped coriander to garnish (optional)

To Serve

  • fluffy basmati rice & warm naan bread


Increase the spice quantities for a slightly spicier chicken korma.

For a lighter flavour you can swap half the cream for natural yogurt.

What to Do

  1. Cut the chicken into generous chunks, season and add to a hot pan with approx. 1 tbsp vegetable oil.
  2. Fry chicken for about 5 mins, turning occasionally until lightly browned and cooked thoroughly. Remove from heat and keep warm.
  3. Add a tbsp. of oil along with the butter and onions to the pan and cook over a medium heat until they are soft (approx. 10 mins).
  4. Now stir in the garlic paste and ground spices and cook for about a minute.
  5. Next add the mango chutney and stock to the onions and bring to a simmer. You will want to reduce the liquid to approx. half it’s volume – this should take around 5 mins.
  6. Transfer the mixture to a blender and blitz for a minute or so for a smooth sauce, then return to the pan. 
  7. Add the warm chicken to the sauce. Stir in the cream and cook for another 5 minutes or so until the chicken korma is piping hot.
  8. Sprinkle some toasted almond flakes and ripped coriander leaves to garnish.
  9. Serve with fluffy basmati rice and naan bread,