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Grilled chicken korma

Grilled chicken korma

Layered with flavour from the get-go, this is a wonderfully fragrant way to enjoy this curry house classic at home.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins
  • Plusmarinating

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  • 1kg Essential British Chicken Thigh Fillets
  • 1 tbsp Cooks’ Ingredients Mild Curry Powder
  • 100g Essential Natural Low Fat Yogurt, plus extra to serve
  • 4 tbsp sunflower oil
  • 60g roasted cashew nuts (unsalted)
  • 2 onions, thinly sliced
  • 420g jar Sharwood’s Korma Sauce 30% Less Fat
  • 94g pack Sharwood’s Plain Poppadoms Low Fat
  • 2 x 250g pouches microwaveable plain or pilau rice (optional), to serve
  • Pinch chilli powder, to serve
  • Mango chutney, to serve


  1. Put the chicken into a large bowl with the curry powder, yogurt and seasoning. Mix well, cover and set aside to marinate for 30 minutes, or longer in the fridge.

  2. Heat the oil in a medium-sized saucepan, fry the cashews for 30-60 seconds until golden, then lift out onto kitchen paper to drain. Roughly chop. Add the onions and a good pinch of salt to the pan and cook over a medium heat for 15-20 minutes until golden and frazzled.

  3. Meanwhile, heat the grill to high. Line a tray with foil and lay the chicken across it, discarding any remaining marinade. Grill for 8-10 minutes on each side, until charred in places and thoroughly cooked with no pink meat and juices that run clear.

  4. Scoop out the onion from the pan and set aside with the nuts. Pour away any excess oil from the pan, then tip in the korma sauce and bring to a simmer. Stir in the cooked chicken. Microwave the poppadoms and rice according to pack instructions. Serve alongside the korma, with a sprinkling of chilli powder, the cashews and onions. Serve with extra yogurt and mango chutney on the side.


Typical values per serving when made using specific products in recipe


3,277kJ/ 785kcals



Saturated Fat












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