Marvellous Chicken Korma

    14 hours 10 min

    This chicken korma recipe is a lovely chicken curry made with yoghurt, coconut and spices. Great for those that like milder curries. You can use chicken breasts or whatever pieces of chicken you want to use.


    Glamorgan, Wales, UK
    16 people made this

    Serves: 3 

    • 3 or 4 chicken breasts
    • 175g yoghurt
    • 2 teaspoons turmeric
    • 3 garlic cloves
    • 3 tablespoons olive oil
    • 1 onion sliced
    • 1 teaspoon ginger
    • 2 inch piece cinnamon stick
    • 5 cardamon pods
    • 5 cloves
    • 1 teaspoon crushed or dried coriander
    • 1 teaspoon ground cumin
    • 1/2 teaspoon chilli powder
    • 1 1/2 tablespoons desicated coconut
    • 1 teaspoon salt
    • 2 teaspoons almonds

    Prep:10min  ›  Cook:2hr  ›  Extra time:12hr marinating  ›  Ready in:14hr10min 

    1. Mix yoghurt, turmeric and 1 garlic clove and pour over chicken, place in the fridge and chill for 12 hours.
    2. When chicken is ready heat the oil in a saucepan and add onion and garlic, fry for 1 minute, then add the ginger, cinnamon, cloves, cardamon, coriander, cumin, chilli and salt and fry for 3 minutes.
    3. Add chicken with the marinade and the coconut to the pan, cover and cook on a low heat for 1 hour 30 minutes.
    4. Toast the almonds in a dry frying pan over medium heat till browned, and scatter over curry just before serving.

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    Reviews in English (3)


    Lovely curry, for a family of spicy food lovers, this was a nice change. Although, we like our curries with much more sauce so I added equal amounts of coconut milk and cream to get a nice creamy sauce. First curry I've made that turned out spot on with first attempt.  -  19 Jul 2016


    I made it exactly as per the recipe, only using ground ciinamon instead of sticks as that was in my cupboard. Very tasty and a new famiy favourite.  -  21 Mar 2016


    try using cream instead of yogurt for a richer taste.  -  28 Jul 2014