Best Chicken Korma

    50 mins

    Beautifully spiced and simmered with almonds and cream, for me this is an unforgettable party dish. Just have pulao and Peshawari naan ready for the crowds who will fall for it!

    98 people made this

    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 or 250g tinned 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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    Reviews and Ratings
    Global ratings:

    Reviews in English (80)


    This was a good recipe, but definitely missing a very important ingredient...creamed coconut or coconut milk!!! I made it the first time without it and knew that it didn't taste quite right. Then, I added the creamed coconut and it made all the difference. Also, if you don't think it is spicy enough, all you have to do is add more chili powder and that will do the me, mine was flaming! This recipe is quick, simple and tasty as long as you add the coconut!  -  10 Jun 2008  (Review from Allrecipes US | Canada)


    This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the recipe, but maybe tripled the spices, this is a must! I also added coconut milk and creamed coconut, because korma is supposed to have coconut something in it! This may seem like alot of coconut flavour, but they're both necessary to make this dish very creamy. I added cumin to take away the overwhelming coconut taste. I also add spinach. It's way creamier than the base recipe, and I love the way it tastes, my way. Thanks for the base recipe, Steve! I never buy the jarred korma anymore!  -  16 Dec 2008  (Review from Allrecipes US | Canada)


    This was excellent. I used coconut milk instead of heavy cream, adding flavor and saving some calories. I prefer a thicker sauce, so I thickened it with corn starch. Next time, I'll omit the ground almonds because I don't think they added anything to the final result. I forgot to buy Basmati rice and had to use converted white rice; just not as good. Next time, I'll bump the seasoning up a little. My wife's first experience with Indian food was just recently having Chicken Korma in a restaurant. She loved it, and proclaimed this a "keeper" recipe.  -  12 Sep 2008  (Review from Allrecipes US | Canada)