Raasa Royal Chicken Korma

Serves 3

Ready in 25 mins

From late-night feasts to mid-week dinner tables, chicken korma is a much-beloved staple in Indian cooking – and with good reason. Beautifully simple and wickedly indulgent, a good korma encapsulates the richness of Mughlai cuisine, with tender pieces of chicken breast simmered in a rich, velvety sauce enriched with decadent coconut cream and aromatic spices. The gentle warmth of cardamom and fennel comes through in every mouthful, taking your tastebuds on a trip back through time to an era of culinary opulence. Recreating an emperor-worthy korma at home means being selective with your ingredients, choosing high-quality protein and plants to do the flavours justice. Cooking with our luxurious korma cooking sauce, Raasa chef Yogi shares his secret recipe for the ultimate chicken korma; an indulgent dish that you’ll want to revisit dinnertime after dinnertime.


  • 1 pack of Raasa Royal Korma
  • 100ml water
  • 1 large chicken breast, diced (200g)
  • 2 tbsp vegetable oil
  • 10g coconut slivers
  • Fresh cream (coconut cream or dairy) for garnish

Cooking Method

  1. Heat 2 tbsp of oil in a pan on a medium-high heat and add your diced chicken.
  2. Let the chicken brown off lightly for a few minutes before adding the sauce.
  3. Add Raasa Royal Korma sauce to your pan alongside 100ml of water. You can add more or less water, depending on how you prefer the consistency of your curry.
  4. Gently simmer the sauce until the chicken is cooked.
  5. While the curry cooks, prepare some fragrant basmati rice, naan, and anything else you love to enjoy alongside your curry.
  6. Once the chicken is cooked through and sides are ready, serve in your most special bowl and garnish with diced coconut and cream.


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