Saffron Chicken Korma

Ingredients

Kohinoor Korma Cooking Sauce – 1 packet
Cooking Oil – 2 tablespoon
Diced Chicken Breast – 500gms
Chopped onions – 50gms
Saffron – 2 pinches
Milk/Water – 50ml
Butter – 40gms
Sliced Almonds – 2 tablespoons

method

Soak the saffron in warm milk or water for 30 minutes.

Heat oil and butter in a pan, sauté the sliced almonds until they turn a light golden colour, remove for garnishing.

In the same pan add the chopped onion, cook until translucent, add the diced chicken breast and cook until the chicken gets light brown in colour.

Mix in the Kohinoor Korma sauce and bring to a boil, then add the saffron mixed in milk or water.

Allow to cook on low heat until the chicken is cooked.

Serve garnished with fried almonds and accompanied with Kohinoor Platinum Basmati rice.