Chicken Korma Curry Heidi Style. It is rich, creamy, full of spices and flavor, and just begs to be soaked up by a piece of fresh naan. If you've never tried your hand at making Indian food at home, this should. Learn how to make Chicken Korma at home easily Chicken Korma Curry Recipe is an authentic.

Served with Basmati Rice or Naan for a restaurant-style Indian Chicken Curry Dinner, in comfort of your home. Curries are so different and yet somehow they are all so comforting. I never really enjoyed them until I had graduated college but now I find I absolutely love experimenting with all different versions of curries from Chinese to Japanese to Thai to Indian. You can have Chicken Korma Curry Heidi Style using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Korma Curry Heidi Style

It's 3 of or more large chicken breasts, cut into strips and then halved length ways.
Prepare 1 of brown/cooking onion, halved and sliced.
It's 1/2 cup of sultanas/golden raisins.
Prepare 4 of or more heaped tbs Pataks korma curry paste.
Prepare 1 of 425 gm tin carnation evaporated milk.
You need 1 of large tomato.
It's 3 of portions frozen spinach.
Prepare of fresh coriander.

Mary Berry's easy chicken korma-style curry is mild enough for all the family. Mary replaces the usual cream with yoghurt for a lighter, fresher taste. A bland curry for the unadventurous or a noble dish worthy of Mughal emperors? Do you add fruit and nuts, is yoghurt better than cream - and would you be caught dead ordering it in a curry house?

Chicken Korma Curry Heidi Style instructions

In either a large oiled pot or frying pan brown the onions together with the sultanas. Slice the tomatoes into thin wedges.
Add the korma paste and stir for a minute until gorgeous and fragrant.
Add the chicken and if cooking in pan, fry until browned and then add the evaporated milk. If cooking in a pot, add the milk immediately and poach the chicken in the milk.
After simmering gently for 10 mins, add the spinach and tomatoes. Simmer for a further 10 mins, stirring occasionally throughout.
Serve with rice, top with coriander if you wish and dig in. Serve with my minty mango dip and puppadums found on my page. The flavours are slightly better when done in the frying pan but you can risk drying out the chicken slightly.

A variation on Indian curry, but using yoghurt instead of coconut milk. A deliciously spicy (but not hot- unless you want it to be) dish. Plate the Korma and top/garnish with the remaining cilantro. Chicken pieces are cooked in an aromatic, deliciously seasoned curry sauce then it's finished off with cream for richness and cilantro for color and freshness. Serve alongside basmati rice or naan bread for soaking up the extra sauce.