This is one of my guilty pleasures. Chicken Korma is a dish that comes from the Mughal Dynasty when it was cooked for the wealthy and enjoyed a prestigious status associated with the royal courts.

There is so much about this dish that I could tell you, but the main thing is that if you don't like the heavy, sweet, creamy korma chicken curry served in restaurants then please, please, please forget what you know and try this Korma curry recipe. It is simply amazing. It's light, it's fresh and has a subtle sweetness which comes from the cassia bark rather than spoonfuls of processed sugar.



Just remember there is no rule book that says a korma has to be mild. I like the gentle blend o flavours in this dish, but I also love my food hot, so just dial up the chilli and you'll create something beautifully balanced and delicious. Come on, let's cook this now!



To buy the main ingredients for my Korma recipe, check out my Chicken Korma curry kit.

And if you're looking for something with fewer calories, check out my Healthy Chicken Korma recipe!