Your cart is empty
Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Add 6 tablespoons of neutral oil to a pan and heat.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
6
tbsp
Neutral oil
1 1/2
tsp
Black mustard seeds
8-10
Curry leaves
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Maggie
13 days ago
Every one loved it. It was sensational!
Like
Reply
Cancel
A
Alan M
14 days ago
Smooth, sweet and tasty
Like
Reply
Cancel
S
Shellie J
2 months ago
Added peas and yellow peppers to pad it out further
Like
Reply
Cancel
T
Tony H
2 months ago
I just made this for the first time, what an awesome dish, this has to be one of the best indian based dishes I have ever cooked. The depth of flavour is incredible. (hello from Australia :-))
Like
Reply
Cancel
Sarah N
3 months ago
The smell is divine !!!
Like
Reply
Cancel
STEVE G
3 months ago
Absolutely lovely, both wife and daughter thoroughly enjoyed it.
Like
Reply
Cancel
Matthew Lee
3 months ago
Absolutely lovely, I switched the chicken for Qourn and butter beans. Used a Bengali Garam Masala and cracked some coriander seeds. Went well with a cup of Methi tea and a homemade Nasn. Thanks for the recipe:)
Like
Reply
Cancel
Tracey R
3 months ago
Another winner. Absolutely delicious. I used fresh curry leaves (never used fresh or dried before) and the flavour was so good. Quite different to a restaurant korma but still a fabulous dish. Loving this app - thank you Nisha. Xx
Like
Reply
Cancel
C
Christine D
3 months ago
Excellent!
Like
Reply
Cancel
G
Geoff C
3 months ago
Fantastic
Like
Reply
Cancel
D
Des
3 months ago
Very nice for my first time cooking.
Like
Reply
Cancel
Kathriona M
3 months ago
My family loved this meal, it was so quick and handy. Nothing left on the plates
Like
Reply
Cancel
G
Georgie W
3 months ago
I've made this twice - brilliant recipe
Like
Reply
Cancel
K
Kerrie L
4 months ago
One of the tastiest korma’s yet! Thank you Nisha…on my saved list! 🫶🏼🙌🏼👌🏼
Like
Reply
Cancel
S
Sheriden R
4 months ago
What pan do you use?
Like
Reply
Cancel
Nisha
4 months ago
this is easziglide
Like
Reply
Cancel
T
Toni F
4 months ago
Friday night is curry night in my house, this was delicious and will definitely be a firm favourite. Added a little extra chilli. Can’t wait for the curry bible release 😊
Like
Reply
Cancel
Nisha
4 months ago
so wonderful
Like
Reply
Cancel
Yvette H
4 months ago
Made this with the butterbean and cranberry curry had to have a bit of both. Just so delicious. Nisha… you are a blumming genious! Simple to make and not compromising in taste! Another keeper. Xx
Like
Reply
Cancel
Nisha
4 months ago
Yvette bravo
Like
Reply
Cancel
Neil M
4 months ago
Hello. Me again haha. Love this app so much. And can't wait for the BOOK. Just a QQ. I'm fairly active so like to a) batch cook and b) prep stuff I can have cold. What's your view, given things like creme fraiche are added at the end, on batch cooking and reheating? Love Nx
Like
Reply
Cancel
Nisha
4 months ago
Hi there! Ok soo i find it is ok to add the creme fraiche and then cool and reheat- it never really curdles and if it does a little it does not affect flavour at all. Indians are not afraid of a bit of curdling but for me, it never has
Like
Reply
Cancel
Neil M
4 months ago
Sorry! Still thinking about it. Would you apply this same thinking to yogurt? Nx
Like
Reply
Cancel
Nisha
4 months ago
yes
Like
Reply
Cancel
Neil M
4 months ago
Thank you!
Like
Reply
Cancel
Neil M
4 months ago
Amazing. Thanks so much!
Like
Reply
Cancel
Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Add 6 tablespoons of neutral oil to a pan and heat.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
6
tbsp
Neutral oil
1 1/2
tsp
Black mustard seeds
8-10
Curry leaves
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Maggie
13 days ago
Every one loved it. It was sensational!
Like
Reply
Cancel
A
Alan M
14 days ago
Smooth, sweet and tasty
Like
Reply
Cancel
S
Shellie J
2 months ago
Added peas and yellow peppers to pad it out further
Like
Reply
Cancel
T
Tony H
2 months ago
I just made this for the first time, what an awesome dish, this has to be one of the best indian based dishes I have ever cooked. The depth of flavour is incredible. (hello from Australia :-))
Like
Reply
Cancel
Sarah N
3 months ago
The smell is divine !!!
Like
Reply
Cancel
STEVE G
3 months ago
Absolutely lovely, both wife and daughter thoroughly enjoyed it.
Like
Reply
Cancel
Matthew Lee
3 months ago
Absolutely lovely, I switched the chicken for Qourn and butter beans. Used a Bengali Garam Masala and cracked some coriander seeds. Went well with a cup of Methi tea and a homemade Nasn. Thanks for the recipe:)
Like
Reply
Cancel
Tracey R
3 months ago
Another winner. Absolutely delicious. I used fresh curry leaves (never used fresh or dried before) and the flavour was so good. Quite different to a restaurant korma but still a fabulous dish. Loving this app - thank you Nisha. Xx
Like
Reply
Cancel
C
Christine D
3 months ago
Excellent!
Like
Reply
Cancel
G
Geoff C
3 months ago
Fantastic
Like
Reply
Cancel
D
Des
3 months ago
Very nice for my first time cooking.
Like
Reply
Cancel
Kathriona M
3 months ago
My family loved this meal, it was so quick and handy. Nothing left on the plates
Like
Reply
Cancel
G
Georgie W
3 months ago
I've made this twice - brilliant recipe
Like
Reply
Cancel
K
Kerrie L
4 months ago
One of the tastiest korma’s yet! Thank you Nisha…on my saved list! 🫶🏼🙌🏼👌🏼
Like
Reply
Cancel
S
Sheriden R
4 months ago
What pan do you use?
Like
Reply
Cancel
Nisha
4 months ago
this is easziglide
Like
Reply
Cancel
T
Toni F
4 months ago
Friday night is curry night in my house, this was delicious and will definitely be a firm favourite. Added a little extra chilli. Can’t wait for the curry bible release 😊
Like
Reply
Cancel
Nisha
4 months ago
so wonderful
Like
Reply
Cancel
Yvette H
4 months ago
Made this with the butterbean and cranberry curry had to have a bit of both. Just so delicious. Nisha… you are a blumming genious! Simple to make and not compromising in taste! Another keeper. Xx
Like
Reply
Cancel
Nisha
4 months ago
Yvette bravo
Like
Reply
Cancel
Neil M
4 months ago
Hello. Me again haha. Love this app so much. And can't wait for the BOOK. Just a QQ. I'm fairly active so like to a) batch cook and b) prep stuff I can have cold. What's your view, given things like creme fraiche are added at the end, on batch cooking and reheating? Love Nx
Like
Reply
Cancel
Nisha
4 months ago
Hi there! Ok soo i find it is ok to add the creme fraiche and then cool and reheat- it never really curdles and if it does a little it does not affect flavour at all. Indians are not afraid of a bit of curdling but for me, it never has
Like
Reply
Cancel
Neil M
4 months ago
Sorry! Still thinking about it. Would you apply this same thinking to yogurt? Nx
Like
Reply
Cancel
Nisha
4 months ago
yes
Like
Reply
Cancel
Neil M
4 months ago
Thank you!
Like
Reply
Cancel
Neil M
4 months ago
Amazing. Thanks so much!
Like
Reply
Cancel
