Chicken korma

    50 min

    A traditional, mild North Indian recipe. An unforgettable dish when served on a bed of pilau rice with some Peshwari naan.

    241 people made this

    Serves: 4 

    • 2 tablespoons oil
    • 2 large chicken breast fillets, cut into chunks
    • 1 clove garlic, finely chopped
    • 1 large onion, sliced and chopped
    • 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

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

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    Reviews in English (80)


    Totally disappointed, ground white pepper ruined it and lacked traditional flavour of Korma. Shame really, dog enjoyed it.  -  12 May 2012


    Used different ingredients. I replaced the ground almond's with a satchet of creamed coconut!Tasted lovely!  -  22 Mar 2010


    Really good; mild, yet very tasty. Great for all the family. My white pepper is very pungent though, so I only used 1/4 teaspoonful. It was enough- still a slight warmth, but not overpowering for the kids!  -  27 Nov 2011