- Season the chicken pieces with salt and pepper.
- Heat a large, deep non-stick frying or sauté pan until piping hot and add 2 tablespoons of the oil. Fry the chicken for 4–6 minutes until sealed and slightly golden then put aside.
- Add the remaining oil to the pan with the onions and fry over a medium–high heat for 10 minutes, or until the onions are golden brown.
- Add Shemin’s Indian Curry Paste and fry for another minute, adding a splash of water if it gets too dry. Then add the tomatoes, stirring well to coat the onions and simmer for 2-3 minutes. Add the chicken back in and stir in the ground almonds, chilli (if using) and Shemin’s Mango Chutney, then bring to the boil and allow to bubble for 2–3 minutes or until the chicken is done.
- Stir in the cream and butter, check the seasoning and serve with rice, Shemin’s Indian Breads, and garnish with coriander leaves.
Made with our new Mango Chutney. This curry is now firmly in our top 10 and one of the best we have ever made. Every single one of our friends, even those who don’t normally eat Korma, were coming back for more.. and more!
A must try. An amazing curry.
Antonia Krieger –
Absolutely the best. So much nicer than what you get in a restaurant. I don’t think it needs the oil personally, I just use a calorie cooking spray. Not light on the calories, but so, so delicious and super easy to make.