Chicken Korma Video

Our Chicken Korma is a rich, creamy curry that has roots in Mughlai cuisines (a cooking style used between Delhi and the Punjab). You can make this curry with any of our Indian Curry Pastes, chilli-free, mild, medium or hot.

Scroll to the bottom of the page for a video version.


1 tbsp cooking oil
1 large onion, chopped
100g Shemin’s Indian Curry Paste (chilli-free, mild, medium or hot)
800g boneless, skinless chicken pieces such as thighs or breasts, cut into cubes
400g chopped tomatoes
100ml double cream
Knob of butter
25g flaked almonds, toasted


  1. Heat up the oil in a large saucepan, then fry the onions until brown and caramelised.
  2. Add Shemin’s Indian Curry Paste and a splash of water, then simmer for a couple of minutes.
  3. Stir in the chicken and mix into the curry sauce.
  4. Add the tomatoes, put the lid on the pan and simmer for 10 minutes, until the tomatoes have broken down. Add a little water if the sauce gets too dry.
  5. Once the sauce is cooked, add in some cream and butter, and let it melt into the sauce.
  6. To finish off the dish, garnish with toasted flaked almonds and serve with naan bread and steamed basmati rice.
Serves 4-6

Products used in this recipe