Roast Chicken Korma Recipe

Name: Roast Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp garam masala; 2 chicken legs; 1/2 tsp salt; 1/2 tsp pepper; 1 pinch garam masala; 5 peppercorns; 2 chicken wings; 200 ml coconut milk; 100 grams cashew nuts; 1 stick cinnamon; 2 cloves; 3 cardamom pods; 1 star anise; 2 large onion, chopped; 50 ml double cream; 2 tsp garlic/ginger paste; 2 tsp mix powder; 1/3 tsp chili powder; 4 tbsp seasoned oil; 1 pinch salt; 1 tbsp sugar; 1/2 tsp salt; 500 ml chicken stock; 1 tbsp chopped coriander

Servings: persons

1 tbsp garam masala
2 chicken legs
1/2 tsp salt
1/2 tsp pepper
1 pinch garam masala
5 peppercorns
2 chicken wings
200 ml coconut milk
100 grams cashew nuts
1 stick cinnamon
2 cloves
3 cardamom pods
1 star anise
2 large onion, chopped
50 ml double cream
2 tsp garlic/ginger paste
2 tsp mix powder
1/3 tsp chili powder
4 tbsp seasoned oil
1 pinch salt
1 tbsp sugar
1/2 tsp salt
500 ml chicken stock
1 tbsp chopped coriander

1
Preheat oven to 200F C
2
Rub the chicken all over with salt, pepper, garam masala and a little oil
3
Place chicken in roasting tray and roast for 40 - 60 mins until crispy and cooked
4
Heat the seasoned oil over a medium-high heat and add the temper ingredients
5
Cook the spices for a minute to release the flavour into the oil
6
Add the chopped onion with a pinch of salt and increase the heat.
7
Stir and cook the onions until soft and starting to colour
8
Add the garlic ginger paste and cook on high heat until water is evaporated.
9
Approx 30 secs
10
Add the powdered spices, sugar and salt and cook for 1-2 mins
11
Add the stock and cook for 5 minutes
12
Make the cashew cream by blending together the coconut milk and cashew nuts
13
Stir the cashew cream into the sauce
14
Add the roasted chicken, reduce to desirrd consistency and cook gently for 5 minutes
15
Stir in the double cream, cook for another minute
16
Check and adjust seasoning if necessary
17
Sprinkle over the coriander and garam masala
18
Turn off heat and allow to cool for a couple of minutes before serving with pilau rice / naan / paratha

724

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 24 ingredients. The key ingredients include: 1 tbsp garam masala, 2 chicken legs, 1/2 tsp salt, 1/2 tsp pepper, and more.

Yes, Roast Chicken Korma 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!

Roast Chicken Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions