Chicken and Clotted Cream Korma
Chicken and Clotted Cream Korma



  • 2 tsp olive oil
  • 2 shallots, quartered
  • 2 sliced spring onions
  • 1 chicken breast, cut into chunks
  • 1 tbsp korma paste
  • 2 tsp mango chutney
  • 2 tomatoes, chopped
  • 1 tbsp clotted cream
  • Squeeze of lemon
  • 2 coriander sprigs, chopped
  • Rice, to serve
  • Fry the shallots in the oil for 4 mins, then add half the spring onions and fry for 2 mins more. Stir in the chicken, korma paste, chutney and most of the tomatoes, fry for a couple of mins then add 125ml boiling water. Simmer for 10 mins, until the meat is cooked through.
  • Stir in the cream and a squeeze of lemon. In a small bowl, mix the rest of the tomatoes, coriander, spring onion and some lemon juice and seasoning. Serve the curry with steamed rice and your fresh tomato salad scattered over the top.
20 mins
1 serving

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