Chicken Korma

It is believed that the Korma Indian dish originates from the Muglai cuisine in Northern India.This is one of the milder curry dishes based around and creamy almonds flavouring with not a lot of heat so it is ideal for you if you are just starting to get into spicy foods . The beauty is you can still make this slightly hotter for your palette if you prefer it that way although you do lose the authenticity of the dish.

Utensils & Materials

Wok or large Saucepan ,Blender, Bowls for spices and Marinading Grillpan,Spatulas,Teaspoons,Tablespoon,Chef’s knifes Chopping Board.


CHICKEN – Breast is best for this dish. You need to make sure that all bones are removed …they usually are but occasionally you will get one in the edge of the breast and the last thing you want to do is serve this to a guest ! Take as much of the sinew away (white fatty bits ) and also which not many people realise is you can get little red dots on the breasts which are sometimes pockets of blood. Remove these also as if someone bites into one of these little bits its not a pretty sight and can be quite off putting .

  • 1350 Kilo’s of Chicken Breast
  • 4 Tablespoons of oil (Upto you what sort Extra Virgin is good but Virgin or sunflower etc will be fine.)
  • 4 teaspoons of Garam Masala (Check out powders as you can make you own )
  • 6 teaspoons of curry powder.(Not hot mild or medium again check out Powders as you can also make these yourself )
  • 1 & 1/2 Teaspoon of Salt
  • 1 & 1/2 Teaspoon of Ground Black Pepper.
  • 2 Medium Onions chopped into quarters
  • 6 Garlic Cloves peeled
  • 2 Teaspoons of Ground Turmeric
  • 1 Teaspoon of Ground Coriander
  • 1/2 Teaspoon of Ground Cumin
  • 1/2 Teaspoon of Ground Cinnamon
  • 1/4 Teaspoon of Ground Cardamon
  • 1/4 Teaspoon of Nutmeg ground or grated
  • 3 Large tomatoes chopped into small pieces
  • 1/2 cup of Ground Almonds
  • 1 Tablespoon of Freshly grated ginger
  • 1/2 Can of Coconut Milk Full Fat not light
  • 375 grammes of plain low fat yoghurt
  • 1/2 a Red Chilli Finely chopped (remove the seeds )
  • 1 Tablespoon of Brown Sugar.

Cooking Method

Firstly we need to marinade the Chicken which for a fuller and more intense flavour should be done overnight but if you want it the same day a couple of hours will be fine. The longer you leave it though the tastier it will be.

  1. To do this put your chicken in a good sized bowl and drizzle just 1 tablespoon of the oil over it.Now grab just 2 teaspoons of the Garam Masala and 2 teaspoons of the Mild Curry Powder together with 1/2 a Teaspoon of Salt and 1/2 Teaspoon of the Black Pepper and rub this into the chicken making sure you cover it evenly all over. You can now cover this place in the Fridge leave this to marinade for at least 2 hours. Job 1 Done .
  • 2. So if your ready to cook remove the Chicken form the fridge and either place in a Grillpan or if you prefer oven/Grill and cook on both sides for 5 -8 minutes one both sides until the chicken is white all the way through.The reason I say this is that although your chicken will be white on the exterior and will still be cooking when you transfer this into the main pan I always prefer to make sure its is cooked through as the last thing you want is for someone to cut into your Chicken and it to be pink and not cooked straight through. Believe it or not I have been served chicken In a restaurant like this and at a friends you really don’t want this to happen.Make sure the chicken doesn’t get to overcooked on the outside (as in crispy or burnt )
  • 3. So while your chicken is cooking away put the onions garlic and 1 cup of water into the blender and blend until it becomes smooth.
  • 4. Place all of the other spices into another bowl
  • 5. Heat the remaining Oil in your Wok or Saucepan over a medium heat you’ll see it start to move around the pan differently then add the onion mixture and cook for another 2 or 3 minutes. Make sure you keep stirring this as you don’t want the onion mixture to burn it just needs to darken.
  • 6. Add the rest of the ingredients ,Tomatoes ,Ginger,Coconut Milk ,Yoghurt,Chilli ,Spices and Sugar then give this a good stir.
  • 7.Reduce the heat to a low heat and then simmer for 25 minutes.
  • 8.Finally cut the chicken into chunks and add this to the Wok/pan give this another 20 minutes and your Korma is ready.