Mild and Creamy Chicken Korma

    55 minutes

    For those who prefer a less spicy curry recipe, chicken korma is the way to go. Serve with rice and naan bread.

    4 people made this

    Serves: 2 

    • 2 tablespoons vegetable oil
    • 1 onion, thinly sliced
    • 2 teaspoons garlic, finely minced
    • 2 teaspoon fresh ginger, finely minced
    • 4 cardamom pods
    • 1 cinnamon stick
    • 1/2 teaspoon mild chilli powder
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon ground coriander
    • 2 boneless, skinless chicken breast fillets, cubed
    • 1/2 tablespoon chickpea (gram) flour
    • 100ml milk
    • 1 cup (250ml) light cream
    • salt, to taste

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat the vegetable oil in a saucepan, add the onion, garlic, ginger, cardamom pods and cinnamon stick and cook until the onion softens.
    2. Add the chilli powder, turmeric and coriander then mix well. Add the chicken and cook until the chicken is done on the outside. Stir often.
    3. Mix the chickpea flour with the milk and add to the saucepan. Bring to the boil, reduce heat, cover and simmer 10 minutes. Add the cream and simmer a further 20 minutes. Season with salt.

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    Reviews in English (6)


    I added a teaspoon of almonds to this along with the coconut cream and it was delicious, thumbs up!  -  15 Jul 2013  (Review from Allrecipes UK & Ireland)


    Made this the other night and it was delicious. Have recommended this to others. Will definitely be making again!  -  29 Oct 2015  (Review from Allrecipes UK & Ireland)


    well done, brill easy recipe, just did not have milk and popped can of coconat milk and it was brilliant  -  12 Jan 2013  (Review from Allrecipes UK & Ireland)