Parsee Chicken & Fried Potato Korma Recipe



  • 60g butter or ghee
  • 3 finely chopped medium onions
  • 3.5 tbsp Parsee Chicken and Fried Potato Korma Masala
  • 1.25kg pieces of boneless Chicken
  • 200g finely chopped ripe tomatoes
  • 1.5 cups Greek style yoghurt or sour cream
  • 15 new potatoes, fried (or frozen wedges from the supermarket)
  • Salt to taste


  1. Heat oil in a large pan until hot.
  2. Add onion, sauté. Lower heat, add Parsee Chicken and Fried Potato Korma Masala to pan, stir well and fry until aromatic.
  3. Add meat and seal on high heat, stir well.
  4. Add tomatoes and stir, frying until tomatoes become soft.
  5. Add Greek yoghurt/sour cream and stir well.
  6. Lower heat and simmer, covered, until chicken is tender.
  7. Salt to taste. Add fried potatoes and cook until done.
  8. Serve the curry with rice, Naan bread, yoghurt and chutney.
  9. This curry can also be cooked with lamb and roasted vegetables.