Korma translates simply as "braised" but we've come to know kormas as gently fragrant, mildly spiced curries, lifted above the everyday with a swirl of saffron and a flurry of flaked almonds. First we marinate diced Thirlmere free-range chicken in yoghurt, garlic and ginger, then cook it with pureed onions, sweet spices and a little coconut cream, before finishing with toasted flaked almonds and fresh coriander. 
Free-range chicken, ginger, garlic, yoghurt, chilli, onion, fresh and ground coriander, cumin, turmeric, garam masala, saffron, coconut cream, ground almonds, flaked almonds, rice bran oil, salt, lemon juice.
CONTAINS:
Tree Nuts, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SERVE
ENERGY627.1kj3689.9kj
PROTEIN10.9g63.9g
FAT TOTAL10.5g62.0g
- SATURATED4.4g26.1g
CARBS2.3g13.6g
- SUGARS2g11.7g
SODIUM213.9mg1258.5mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

TO COOK: empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C), or empty into a microwave-safe container and heat 2-4 minutes, stirring occasionally, until piping hot throughout.

DEFROST INFORMATION: suitable for freezing. May be cooked straight from frozen or defrosted overnight in the fridge.  Keep refrigerated and consume within 48 hours.  For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.

Cooking instructions are guidelines only.  Microwave times checked in a 900W microwave oven.  Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.

Serve with coconut rice with a cucumber raita and/or chutney on the side

For a simple spiced rice pilau, fry a few whole spices  - cloves, cinnamon stick, cumin seeds - in a little vegetable oil, add half a cup of rice and three quarters a cup of water per person, bring to the boil, jam on the lid and simmer very gently for twenty minutes. Remove from heat, fluff up with a fork and remove the whole spices before serving.

Low carb: serve with cauliflower rice and a green vegetable like spinach.