Mughlai Style Chicken Korma Curry

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Serves: 4 people

Cooking Time: 10 mins


600g diced boneless chicken breasts

1 tsp cooking oil

Handful of spinach

100ml coconut milk

Holy Cow! Mughlai Korma pouch


1. Heat 1 tsp of oil in a pan, add the chicken and lightly sauté for 2-3 minutes.

2. Add the sauce from this pack, stir through and simmer in low heat with a lid on for 8 minutes or until the chicken is cooked through.

3. Add the spinach and coconut milk, and heat through until the spinach has wilted.

4. Serve with rice or naan (maybe a beer!).