Creamy Chicken Korma

Chicken Korma, mildly spiced and deliciously creamy seems to be everybody’s favourite curry. Korma is traditionally a mild curry and makes a great partner for hotter dishes such as Jalfrezi. Ideal served with plain boiled rice and chapati’s and the obligatory ice cold bottle of Kingfisher Indian lager.

Preparation Time: 15 Minutes

Cooking Time: 60 Minutes

Serves 4


  • 400g chicken, diced into bite sized pieces
  • 100g Ghee or clarified butter
  • 2 large onions, sliced
  • 1/2 tsp chilli powder
  • 1/2 tsp tumeric powder
  • 1 tsp coriander seeds, roasted and coarsely ground
  • 1/2 tsp cumin seeds, roasted and coarsely ground
  • 1/2 tsp ginger powder
  • Large pinch of cinnamon powder
  • 6 whole black peppercorns
  • 2 whole cloves
  • 3 garlic cloves peeled and crushed
  • 1 tsp salt
  • 2 large bay leaves
  • 50g creamed coconut
  • 50g ground almonds
  • 300ml chicken stock
  • 300ml natural yoghurt
  • Melt the ghee in a large pan and fry the onions until golden brown.
  • Remove from the pan and put to one side.
  • Add all the spices and the garlic to the pan and fry until brown.
  • Add the chicken and salt and cook until browned.
  • Add the yoghurt, bay leaves and stock or water and return the fried onions to the pan.
  • Bring to boiling point then reduce the heat to a simmer, add the creamed coconut and almonds then cover with a tight-fitting lid and cook until the chicken is tender.
  • Remove the bay leaves and cloves before serving if desired and serve with plain boiled rice and chapati’s and an ice cold bottle of Kingfisher indian lager. Yummy!
Robbie X




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