Chicken Korma

    Chicken Korma


    97 people made this

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

    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 (1)


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

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