Najwa's Chicken Korma

Najwa's Chicken Korma


67 people made this

About this recipe: This is my mum's version of chicken Korma. It can be prepared in less than hour. Cinnamon sticks, whole cloves and cardamom seeds enhance the flavour of the oil in which the onions and chicken are cooked, and the sauce is seasoned with ground cumin and coriander.


Serves: 2 

  • 1 tablespoon vegetable oil
  • 4 cinnamon sticks
  • 10 whole cloves
  • 10 cardamom seeds
  • 1 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 2 skinless, boneless chicken breast fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried crushed chillies
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 120ml (1/2 cup) tomato sauce
  • 120ml (1/2 cup) warm water
  • 120ml (1/2 cup) buttermilk
  • handful chopped fresh parsley

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. In a large frying pan, heat oil over medium heat. Cook cinnamon sticks, cloves and cardamom seeds for three minutes. Stir in onion and garlic, and cook until soft.
  2. Cut each chicken breast half into 4 pieces, and add to frying pan and cook for about 5 to 8 minutes.
  3. Season with salt, chillies, coriander and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
  4. Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.

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