Korma Curry



  • 1 kg Chicken Pieces (thighs are great for curry)
  • 2 tbsp Providore’s Classic Korma Curry Mix
  • 50g butter
  • One Onion, diced 
  • 2 Cloves Garlic, crushed
  • ½ cup chicken stock
  • 1 400ml can coconut cream
  • Salt & Pepper to taste


Cut chicken pieces into equal pieces and toss through Providore’s Classic Korma Curry Mix. Set aside in fridge for a few hours, overnight if possible. Chop onion and garlic and cook in pan with butter until glossy. Add chicken and cook through until sealed. Add tin of coconut cream, stock, salt & pepper and bring to gentle simmer. Cook over gentle heat for 10 minutes. Serve over steamed jasmine rice and your favourite pappadams.

Serves 6

(Chicken can be substituted for Tofu for a vegetarian curry.)

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