Chicken Korma

Adapted from:



1 Chicken Breast
2 Cloves Garlic, Grated
1/2 Tbsp Fresh Ginger, Grated
25g Natural Yoghurt
3/4 Tsp Turmeric
1/2 Tsp Garam Masala


160ml Coconut Milk
1/2 Yellow Onion, Chopped Fine
1 Tbsp Olive Oil
1/8 Tsp Ground Ginger
1/8 Tsp Ground Cinnamon
1/8 Tsp Ground Cloves
1/4 Tsp Ground Cardamom
1/4 Tsp Ground Cumin
1/4 Tsp Salt
1/4 Tsp Garam Masala
1/4 Tbsp Curry Powder

To Serve

Handful Chopped Cilantro
1 Tbsp Roasted Flaked Almonds, Crumbled
Optional: Dash Double Cream


1. Chop Chicken into bite sides chunks and mix together with Marinade ingredients and leave in the fridge for 1/2 an hour.

2. Heat Olive Oil in a pot and when hot add Onion and cover. Let cook for 5-10 minutes, on a medium heat, or until soft.

3. Add Spices and stir together, then add Chicken, stir and cook covered for 5 minutes.

4. Add Coconut Milk and stir, bring to boil and then reduce to a simmer and cook uncovered for 20 minutes, bring to a boil for the final 5 minutes to thicken Sauce. If adding Cream add just before serving.

5. Serve over Rice and top with Cilantro, Almonds.


2 thoughts on “Chicken Korma

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