Chicken Korma

Chicken Korma

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Course Main Course
Cuisine Asian, curry
Servings 4



  • 2 tbsp. curry powder
  • 1 tbsp ground turmeric
  • 2 tbsp garam masala
  • ½ tsp ground coriander seed
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ¼ tsp. ground cardamom


  • 4 chicken breasts
  • 2 tsp sunflower oil
  • 3 tbsp ghee or oil divided
  • 100 g ground cashew or almonds chopped
  • 3 onions sliced
  • 4 cloves garlic chopped
  • 1 cm ginger chopped
  • 200 ml natural yogurt
  • 3 tbsp korma spices
  • 3 to matoes diced
  • 200 ml vegetable stock divided
  • 300 ml coconut milk
  • ½ small red chili de-seeded and chopped
  • 4 tbsp. fresh coriander
  • 1 tbsp. flaked almonds optional
  • Salt and pepper


  • In a bowl, combine the chicken with some sunflower oil and sprinkle over 1 tbsp of garam masala, 1 tbsp. curry powder. Stir to coat the chicken pieces in the spices. Leave to marinate for 30 minutes minimum.
  • In the meantime, in a food blender, place the almond, 1 onion, garlic, ginger, yogurt and the second tbsp of garam masala, and curry powder and all the other dry spices. Blend until smooth texture is achieved.
  • Next, in a saucepan, over medium heat, drizzle the ghee and add the rest of the onions. Sauté for 2 minutes then add the marinated chicken. Cook for a further 2-3 minutes to colour. Add the almond mixture, diced tomatoes, vegetable stock, coconut milk and chilli. Bring to simmer and cook on low heat covered for 20-25 minutes until the chicken pieces are cooked through.
  • Remove from the heat, check the seasoning and serve with a sprinkle of fresh coriander and some flaked almond.

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