Kashmiri Korma

Originating in Kashmir and developed especially by Aagrah Foods, the Traditional Kashmiri Korma is delicately spiced and full of flavour. Abundant in a unique blend of flavours and fragrant spice, balanced with cool and creamy sauce. This traditional recipe is extremely popular with families, especially those with younger children who are not fond of hot spices. 


When you're following the recipe below, don't forget to include the beautiful Korma Tarka Base from Aagrah Foods, which will ensure the cooking of this exquisite dish. 


How long does it take to cook the Traditional Kashmiri Korma? 

This traditional korma recipe will take around 30 minutes to cook in total, with 5 minutes of preparation time and 25 minutes of cooking time. This recipe will serve up to 3 people as a main course. 

 

What can I serve with a Traditional Kashmiri Korma? 

We recommend doing this dish with a selection of warm pieces of bread and a portion of hot fluffy traditional basmati or pilau rice.

Traditional Kashimiri Korma

Servings

3

Prep Time

5 minutes

Cook Time

25 minutes

Cuisine

Kashmiri

Category

Main Course

Originating in Kashmir and developed especially by Aagrah Foods, the Traditional Kashmiri Korma is delicately spiced and full of flavour. Abundant in a unique blend of flavours and fragrant spice, balanced with cool and creamy sauce. This traditional recipe is extremely popular with families, especially those with younger children who are not fond of hot spices.


When you're following the recipe below, don't forget to include the beautiful Korma Tarka Base fromAagrah Foods, which will ensure the cooking of this exquisite dish.


How long does it take to cook the Traditional Kashmiri Korma?

This traditional korma recipe will take around 30 minutes to cook in total, with 5 minutes of preparation time and 25 minutes of cooking time. This recipe will serve up to 3 people as a main course.

What can I serve with a Traditional Kashmiri Korma?

We recommend doing this dish with a selection of warm pieces of bread and a portion of hot fluffy traditional basmati or pilau rice.


Traditional Kashimiri Korma

Ingredients

  • jar Kashmiri Korma Tarka base
  • 2 tablespoons oil
  • 400g diced chicken
  • 40g (2 tablespoons) mild plain yoghurt
  • Handful of fresh chopped coriander
  • Double cream to finish (optional)

Directions

  1. Heat the oil in a large frying pan and add the diced chicken breast. Stir fry the chicken on high heat for approximately 2 minutes until it is sealed.

  2. Add the jar of Kashmiri Korma base from Aagrah Foods to the pan, along with 100ml of water. Bring the ingredients to a boil and then leave it to simmer on medium heat for between 6 to 7 minutes - stirring occasionally.

  3. Add the 40g / 2 tablespoons of mild, plain yoghurt and stir it into the dish.

  4. Serve in a bowl with a drizzle of double cream and coriander to garnish. 

  5. The korma sauce is perfectly accompanied by basmati rice.

Traditional Kashimiri Korma

Servings

3

Prep Time

5 minutes

Cook Time

25 minutes

Cuisine

Kashmiri

Category

Main Course

Originating in Kashmir and developed especially by Aagrah Foods, the Traditional Kashmiri Korma is delicately spiced and full of flavour. Abundant in a unique blend of flavours and fragrant spice, balanced with cool and creamy sauce. This traditional recipe is extremely popular with families, especially those with younger children who are not fond of hot spices.


When you're following the recipe below, don't forget to include the beautiful Korma Tarka Base fromAagrah Foods, which will ensure the cooking of this exquisite dish.


How long does it take to cook the Traditional Kashmiri Korma?

This traditional korma recipe will take around 30 minutes to cook in total, with 5 minutes of preparation time and 25 minutes of cooking time. This recipe will serve up to 3 people as a main course.

What can I serve with a Traditional Kashmiri Korma?

We recommend doing this dish with a selection of warm pieces of bread and a portion of hot fluffy traditional basmati or pilau rice.


Traditional Kashimiri Korma

Ingredients

  • jar Kashmiri Korma Tarka base
  • 2 tablespoons oil
  • 400g diced chicken
  • 40g (2 tablespoons) mild plain yoghurt
  • Handful of fresh chopped coriander
  • Double cream to finish (optional)

Directions

  1. Heat the oil in a large frying pan and add the diced chicken breast. Stir fry the chicken on high heat for approximately 2 minutes until it is sealed.

  2. Add the jar of Kashmiri Korma base from Aagrah Foods to the pan, along with 100ml of water. Bring the ingredients to a boil and then leave it to simmer on medium heat for between 6 to 7 minutes - stirring occasionally.

  3. Add the 40g / 2 tablespoons of mild, plain yoghurt and stir it into the dish.

  4. Serve in a bowl with a drizzle of double cream and coriander to garnish. 

  5. The korma sauce is perfectly accompanied by basmati rice.
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