Chicken Korma

This recipe is as delicous as it gets: aromatic, nutty, creamy and very mild for those who dont like the heat.

Restaurant style chicken korma at home!

You will need:

1.5 tablespoon minced ginger

1 tablespoon minced garlic

2 chicken thighs fillets – fat and sinew removed + cubed

one large onion- finely chopped

2 tablespoons of coconut milk powder (more or less to taste) – You can substitute with dairy cream.

4 heaped teaspoons sugar (more or less to taste)

2 teaspoons each freshly ground cumin and corriander powder

3/4 – 1 teaspoon turmeric powder

1.5 – 2 teaspoon garam masala powder

1/2 a cup of finely ground cashew nuts or almonds

Approx 3 tablespoons Baba’s Korma Curry powder (if you do not have this, increase the amount of spices listed above in the same ratio, eg double until desired flavour is achieved)

Fried cashew nuts and sultanas to serve (approx 2 cashew nuts and 4 sultanas per serve)

To make:

Heat 3 tablespoons (or more) of oil in a pan and fry off onions until soft and lightly golden then add the ginger/garlic. Cook on medium heat while stirring for about a minute.

Add chicken pieces and stir fry until almost cooked. Add Curry powder and cook for a minute to toast the spices. Do not burn.

Add  spices, half the sugar, ground nuts and cook on a gentle medium heat until fragrant and thickened. Only add a touch of water if necessary because you want a thick sauce.

Season with salt and check if any more sugar is needed (it shouldnt be sickly sweet, just a delicate sweet flavour). Add more spices in the same ration or a sprinkle of garam masala at the end. You know it is ready when the sauce starts to dry up a bit on the bottom/edges and the oil begins to serparate from the gravy. This makes the sauce more intense in flavour, but make sure you stir regularly and do not let it burn.

Finish by adding desired amount of thin cream or coconut milk powder/or cream. Mix well

Serve hot with rice, rotti or puttu!

If made correctly it will surely become a home favourite!


Make sure your spices are fresh ( i freshly grind my cumin), or else you risk your curry being bitter.


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