Saffron Chicken Korma

If you’re looking for a creamy yet delicious dish, then this recipe is the one for you! Perfect for those curry cravings, serve with our Platinum Basmati rice to complete this recipe.

30 minutes

Serves 4





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  • 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


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.

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