Chicken Korma

    50 mins

    A traditional, mild North Indian recipe. An unforgettable dish when served on a bed of pilau rice with some Peshwari naan.

    97 people made this

    Serves: 4 

    • 30 ml cooking oil
    • 0.9 g ground ginger
    • 1 g chili powder
    • 1 g ground cinnamon
    • 1 g ground turmeric
    • 1 g ground white pepper
    • 1 large onion, chopped
    • 1 clove garlic, minced
    • 240 g chopped canned tomatoes
    • 2 skinless, boneless chicken breast halves - cubed
    • 60 ml chicken stock
    • 10 g ground almonds
    • 60 ml heavy cream
    • 60 ml plain yogurt

    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Heat oil in a frying pan and fry chicken, garlic and onion until chicken is cooked through. Cut open a small piece to test that it is no longer pink.
    2. Season with ginger, chilli powder, cinnamon, turmeric and white pepper and set the heat to medium. Mix in the tomatoes and chicken stock. Return to a simmer, and then stir in the almonds.
    3. Stir in cream and yoghurt, and then cook gently for 2 to 4 minutes, before serving on a bed of rice.

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    Reviews in English (80)


    Unfortunately I was looking for a nutfree Indian recipieand this popped has ground almond, so has nuts  -  01 Mar 2013


    This was a good recipe, but definitely missing a very important ingredient...creamed coconut or coconut milk!!! I made it the first time without it and knew that it didn't taste quite right. Then, I added the creamed coconut and it made all the difference. Also, if you don't think it is spicy enough, all you have to do is add more chili powder and that will do the me, mine was flaming! This recipe is quick, simple and tasty as long as you add the coconut!  -  10 Jun 2008  (Review from Allrecipes US | Canada)


    This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the recipe, but maybe tripled the spices, this is a must! I also added coconut milk and creamed coconut, because korma is supposed to have coconut something in it! This may seem like alot of coconut flavour, but they're both necessary to make this dish very creamy. I added cumin to take away the overwhelming coconut taste. I also add spinach. It's way creamier than the base recipe, and I love the way it tastes, my way. Thanks for the base recipe, Steve! I never buy the jarred korma anymore!  -  16 Dec 2008  (Review from Allrecipes US | Canada)