Chiman’s Chicken Korma Spice Blend


Almost sweet with a delicious peppery taste, Chiman’s Chicken Korma Spice Blend is great as a main meal and perfect for entertaining as will please curry lovers and the less adventurous!

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How to make Chiman’s Chicken Korma Spice Blend in a thermal cooker – Mild.

This can be cooked in a Thermal Cooker if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.


  • Chimans Chicken Korma Spice Blend
  • 1 tbsp lemon juice
  • 4 cloves garlic, crushed
  • ½ tsp salt
  • 900g skinned chicken joints, each cut in two
  • 150g butter or ghee
  • 1 large onion, coarsely chopped
  • 300ml natural yoghurt
  • 50g flaked almonds
  • 75ml single cream
  • 3 medium onions, finely sliced
  • 25g ground almonds
  • fresh coriander to garnish


  1. Make a paste with the lemon juice, garlic and ½ tsp salt. Rub into chicken and marinade for at least 1 hour.
  2. Heat the butter or ghee in the inner pot over medium heat.
  3. Add the onions fry until they are golden brown
  4. Add spices and stir fry for 30 seconds.
  5. Add the chicken and fry turning continuously until they colour.
  6. Add yoghurt, flaked almonds and cream. Bring to the boil.
  7. Turn down the heat, stir in the ground almonds and simmer for 5 minutes.
  8. Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
  9. Cook without power for a minimum of 2 hours.
  10. Serve garnished with fresh coriander.



  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish



black pepper, cardamom, chilli powder, coriander, ginger, sea salt, turmeric


Additional information

Weight 0.05 kg


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