• 40g butter
  • 2tbsp oil 
  • 16 boned chicken thighs
  • 4 onions, sliced
  • 4tsp BART Garlic in Sunflower Oil
  • 4tsp BART Ginger in Sunflower Oil
  • 12tsp BART Mild Korma Powder
  • 350ml chicken stock 
  • 300ml Greek yogurt 
  • 400ml Coconut Cream 
  • Handful fresh coriander 


  1. Heat the butter and oil in a heavy pan. 
  2. Add the chicken thighs and brown on both sides. Remove from the pan and set aside. 
  3. Add the onions and cook gently till soft. 
  4. Stir in the garlic and ginger. Then stir in the korma powder. 
  5. Cook for a minute, then return the chicken to the pan. Add the chicken stock and cook for 20 minutes or until the chicken is cooked through. 
  6. Stir in the Greek yogurt and coconut cream. Cook for a few minutes. 
  7. At the end of cooking, stir in the coriander and serve with rice or naan bread.