Chicken Korma Recipe

Name: Chicken Korma Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.kg Chicken breast or mini breast fillets; 1 heaped tablespoon of finely grated fresh ginger; 3 cloves of garlic, minced; 150g thick (plain) yogurt; 1 dried red chilli; 2 finely chopped onions; 1 tbsp ghee or veg. oil; 1 tbsp ground coriander; Pinch of ground black pepper; 1 tsp turmeric; 1 tsp garam masala; water; 75g creamed coconut; salt, to taste; 2 heaped tbsps ground almonds; finely chopped Coriander Leaves, to garnish; juice of 1/2 lemon

Servings: persons

1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon

1
1. Cut the chicken breasts into bite sized chunks
2
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4
4. Heat the ghee/oil in a pan.
5
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10
10. Remove from heat, add lemon juice and salt to taste. Mix well.
11
Boil some basmati rice with a cinnamon stick and saffron, drain and serve.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1.kg Chicken breast or mini breast fillets, 1 heaped tablespoon of finely grated fresh ginger, 3 cloves of garlic, minced, 150g thick (plain) yogurt, and more.

Yes, Chicken Korma Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!