Classic Chicken Korma

    50 minutes

    Chicken Korma is an Indian recipe that can be easily made at home. This version is a mild North Indian style and is usually served with pilau rice and naan.

    158 people made this

    Serves: 4 

    • 2 tablespoons oil
    • 2 large chicken breast fillets, skinned and cut into chunks
    • 1 clove garlic, finely diced
    • 1 large onion, diced
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon ground white pepper
    • 250g tinned chopped tomatoes
    • 4 tablespoons chicken stock
    • 2 tablespoon ground almonds
    • 4 tablespoons double cream
    • 4 tablespoons plain yoghurt

    Preparation: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 then cook gently for 2 to 4 minutes, before serving on a bed of rice.

    Cream or Yoghurt

    You can use all yoghurt instead of the cream and yoghurt if you want.

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    Reviews in English (80)


    Used different ingredients. 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 chilli powder and that will do the me, mine was flaming! This recipe is quick, simple and tasty as long as you add the coconut!  -  29 Sep 2008


    Altered ingredient amounts. Very good dish. My only modification was to add more ground almonds. Also, if you like spicy dishes, I'd throw in a few chillis as the dish was not spicy in any way. Definitely a keeper! And, extremely quick to make. Thanks, Steve!  -  29 Sep 2008


    Took the advice from a previous reviewer and used a 160ml tin of coconut cream in place of the cream/yoghurt, very nice! I wasn't sure whether to use stock powder (4T?!) or liquid stock, so compromised and used 2t of powder in 1/4 cup hot water. Served on Basmati rice with silverbeet, family loved it!  -  28 Feb 2012