Chicken Korma

Chicken Korma


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About this recipe: Chicken cooked in curd, cream and many spices. An unforgettable dish when served on a bed of pulao with some Peshawari naan.


Serves: 4 

  • 2 tablespoons oil
  • 2 large chicken breasts, skinned and 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
  • 1 cup chopped tomatoes
  • 4 tablespoons chicken stock
  • 2 tablespoon ground almonds
  • 4 tablespoons cream
  • 4 tablespoons plain curd

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

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