Chicken Korma Recipe

Despite the fact that korma originated in north India, it remains a popular dish in Pakistan. Coconut milk, cream, and mild spices are used to make this curry, which has a delicious scent. For texture, cashews and almonds are occasionally used. The meat is usually cooked first before being blended into the creamy sauce.


  • 4 chicken breasts, diced
  • 4 garlic cloves, crushed
  • 2 cm ginger, chopped
  • 6 tbsp yogurt
  • 1 onion, finely chopped
  • 2 tbsp ground coconut
  • 3 tbsp ground almonds
  • 1 tbsp flaked almonds, toasted (optional)
  • Rapeseed oil
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 2 bay leaves
  • 1 tsp coriander powder
  • 4 cardamom pods
  • 2 cloves
  • 1 cm cinnamon stick
  • ½ tbsp tomato purée
  • 1 tsp red chili powder
  • Salt, to taste
  • 1 tsp garam masala

How To Make It

  1. Put ginger, garlic, ground almonds and six tablespoons of water into a blender to make a smooth paste.
  2. Add oil in a pan add the bay leaves, cardamom pods, cloves and cinnamon stick when it is very hot.
  3. Stir in the onions for 10 seconds and cook until browned.
  4. Reduce the heat and add the spice paste, along with the cumin, coriander and red chili powder. Stir for three minutes, then add the purée and stir for another minute.
  5. Add the chicken, salt, yogurt, garam masala, ground coconut and 150ml of water.
  6. Turn the heat to low and gently simmer for 25 minutes until the chicken is cooked through.
  7. Remove the cinnamon sticks and bay leaves.
  8. Garnish it with flaked almonds and serve on a bed of basmati rice or with naan. Enjoy

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