Oven Cooked Chicken Korma

This is one of my guilty pleasures and the easiest chicken korma recipe that I have made. Delicious served with hot rice and naan bread.


  • 1 medium red onion, cut into thin wedges
  • 500g potatoes cut into small pieces
  • 130ml hot water
  • 100g Shemin’s Indian Curry Paste
  • 1 tbsp cooking oil
  • 600g chicken thigh fillets, cut into 2-3 pieces each
  • 400g can lentils drained and rinsed, I used haricot beans (optional)
  • 250ml single cream
  • juice of 1 lime
  • 2 tbsp each of mint and coriander


  1. Preheat the oven to 120°C (fan) / 240°C / 475°F / Gas Mark 9.
  2. Place the onion and potatoes in an ovenproof dish. Mix the hot water and Shemin’s Indian Curry Paste together. Pour over the potatoes and onions, toss to coat.
  3. Cover tightly with foil or a lid and cook in the oven for 15 minutes. In the meantime heat the oil in a pan and fry the chicken pieces until nicely browned and set aside.
  4. Remove the dish from the oven and mix in the chicken pieces, lentils (if using) and cream. Re-cover and cook for a further 15 minutes or until the chicken is cooked through. Adjust seasoning and stir in the lime juice to taste.
  5. Top the curry with mint and coriander and serve with rice and Shemin’s Indian Breads.
Serves 6

Products used in this recipe


There are no reviews yet.

Be the first to review “Oven Cooked Chicken Korma”

Your email address will not be published.

1 2 3 4 5