Chicken korma

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Serves: 4

By Overmydeadbody

(6 Votes) 6


  • 1 onion

  • 4 chicken breast cut into small chunks

  • 125g plain yoghurt

  • 1/2 tins coconut milk or half a block of creamed coconut

  • 1 inch ginger peeled

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 2 tbsp water

  • 1 stick cinnamon

  • 50g ghee (not olive oil)

  • 2 bay leaves

  • 4 cloves

  • 2 cardamom pods cracked open

  • 4 cloves garlic peeled

  • 1 tsp coriander chopped

  • 125g single cream (or milk)

  • 1 handful toasted sliced almonds (or cashew nuts, optional)

  • 2 handfuls vegetables (of your choice eg carrots, mushrooms, peas, sweetcorn, peppers)


  1. First, make a paste by blending the onion, garlic and ginger and water in a blender (or food processor).
  2. Melt the ghee or heat up the oil in a heavy based saucepan or wok.
  3. Add the cardamon, bay leaves, cinnamon stick, cloves and ground coriander and cumin.
  4. Stir fry for 2 minutes, being careful not to burn the spices.
  5. Add the onion garlic and ginger paste and fry, stirring, until it turns a light golden colour, about 6-8 minutes on low heat.
  6. Add the chicken pieces and vegetables if using. Fry, stirring regularly, until the chicken has all changed colour on the outside.
  7. Add about 100ml water or chicken stock (or enough to cover the chicken pieces) and the coconut and bring to the boil, then turn down the heat and leave to simmer, uncovered, for about 15 minutes, until the chicken is tender and the liquid has reduced.
  8. Now mix the yoghurt and cream together and slowly add to the chicken, and then heat through gently, taking care that the curry doesn't boil at all, for about 4 minutes. Beware, if it does boil the yoghurt could split leaving you with a curdled mess.
  9. Before serving, pick out the cardamom pods, cloves and bay leaves and discard.
  10. Sprinkle over the toasted nuts and chopped coriander if using. Serve with basmati rice or naan bread.

Handy Hint

Adjust the spices according to taste. Fresh chillies can be added to the paste or cayenne pepper added if you like a hotter spicier curry.

The onion, ginger and garlic paste can form the basis for any home-made curry paste.

The chicken can be substituted with vegetables, prawns, tofu or lamb.

Ghee is clarified butter. You can clarify butter yourself at home or buy ghee in tins from Asian supermarkets.

Additional Information

  • indian

  • Chicken

  • Main Course

  • Gluten Free

  • Nut Free

  • Egg Free

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Your comments

  • 17/02/13 09:16

    We loved this recipe. My son is usually pretty fussy with new foods but he ate a whole plate of this. I agree with the other posters about reducing liquid down. Is lovely with lots of veggies, I used carrots, green beans and mushrooms with the chicken and it was great.

  • suburbandream 13/01/12 18:55

    My notoriously fussy children loved this so it's a big thumbs up! I do agree with others that you have to really reduce the liquid down before adding the yoghurt and cream, so it took longer to cook than I had thought (the bonus was that the kids were v.hungry by the time it was ready though :-). Very mild, will probably add more spice next time I make it.

  • imaginewittynamehere 18/03/10 14:57

    Perfect first curry for young children, DH & I enjoyed it too. I made it as prawn curry, adding prawns just before the yoghurt & cream. I did find it a bit runny the first time I made it, reduce down until almost all the liquid is gone before adding cream & yoghurt.

  • ihavenewsockson 28/03/09 19:34

    Very tasty and easy recipe to make. My DS 17mths loved it, as did my husband. I would definatly make it again. Very creamy.

  • policywonk 08/10/08 18:59

    Thumbs up all round - the two DSs were very appreciative (and are usually pretty fussy). It even tasted nice with milk (instead of cream) and zero-fat yogurt (a shopping error), so will probably be even nicer next time.

  • Overmydeadbody 21/09/08 18:01

    This is the perfect recipe to introduce your children to curry with. Once they are used to it you can start increasing the spices and making less mild curries for the whole family.