Quick Chicken Korma using Curry Paste

Quick Chicken Korma using Curry Paste

Authored By Molly Wakeman

The classic Chicken Korma can be made in a jiffy using a ready-made korma curry paste. This mild curry is rendered rich and aromatic by the paste, a delicate blend of coconut and authentic spices.

Prep: 5 mins

Cook: 15 mins

Serves: 4


2 tbsp Vegetable Oil

1 Medium Chopped Onion

2 tbsp Korma Spice Paste

1 tsp Ginger

250g Diced Chicken Breast

2 tbsp Double Cream

1 tsp Garlic

1/2 cup Chopped Fresh Coriander

Salt, To Taste

Sugar, To Taste


  1. In a medium saucepan, heat the oil and add the chopped onion.
  2. Once the onion is cooked, add the ginger and garlic pieces.
  3. When the ginger and garlic release their aromas, add the chicken pieces and fry for 5 minutes.
  4. When the chicken pieces are browned, add the Korma Curry Paste and allow to cook for a minute.
  5. Add 3 tablespoons of water and cook for 5 minutes until the mixture is reduced and thickened, while stirring occasionally.
  6. Add the double cream and simmer for 5 more minutes. Sugar and salt may now be added, according to your preference.
  7. Garnish with fresh chopped coriander and serve with roti bread or rice.


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