Rajah | Recipes | Chicken Korma

Rajah | Recipes | Chicken Korma


400g chicken breast cubes
1 onion
1 tbsp crushed ginger & garlic
3 tomatoes
80 ml plain yoghurt
400ml coconut milk (tinned)
4 tbsp ground almonds
Fresh coriander (optional)


  1. In a pot fry chopped onion in 2 tbsp oil until light brown.
  2. Reduce heat, add ginger & garlic and Rajah Spice Blend, fry for 1 minute.
  3. Add chopped tomatoes and cook until soft.
  4. Add chicken and cook until browned.
  5. Add coconut milk, yoghurt and almonds. Simmer for 25 mintutes or until sauce reaches desired consistency. Stir regularly.
  6. Season with salt to taste, garnish with coriander, serve with basmati rice.

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