Korma Chicken Curry

    1 hour 15 minutes

    A delicious chicken korma curry made with satar anise, cardamom pods and cloves. It's simmered in coconut milk with green chillies and tomatoes. Serve with rice.

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    Serves: 6 

    • 6 tablespoons oil
    • 1 tablespoon butter /ghee
    • 2 big star anise
    • 1 cinnamon
    • 4 cloves
    • 4 cardamom pods
    • 1 onion, diced
    • 2 cloves garlic, diced
    • 2 slices ginger (3 cm long), diced
    • 1/2 teaspoon cumin seed
    • 8 tablespoons korma paste
    • 1 medium-sized chicken, skin removed and diced into pieces
    • 700ml coconut milk
    • salt, to taste
    • 2 tomatoes, quartered
    • 4 green chillies, halved & de-seeded
    • 3 sprigs coriander, leaves only

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Heat up oil and ghee. Saute star anise, cinnamon, cloves and cardamom pods till fragrant. Add in onion, garlic, ginger and cumin seed then saute until fragrant, about 5 minutes.
    2. Add the korma paste to the pan and saute with other ingredients until fragrant. Mix well and stir gently. Add some water if the paste is too thick. You have to keep on stirring the ingredients to bring out the flavour. Add in chicken then saute chicken until fragrant. Mix and stir for 5 minutes.
    3. Once the chicken is cooked - about another 30 mins - add in 1/3 of the coconut milk bit by bit. Keep on stirring and mixing gently. Simmer on low for 5 mins. Add the remaining coconut milk gradually. Keep on stirring and mixing gently for 5 mins. Add salt to taste. I added about 2 teaspoons.
    4. Finally, add in green chillies, tomatoes and coriander leaves. Simmer for 2 minutes. Dish up and serve with basmati rice, chutney, raita or whatever you like to have with your curries.

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