Chicken Korma

Renuka Patel makes her own fresh curry paste for this creamy coconut chicken dish
Chicken Korma
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 30 minutes plus 4 hrs for marinating
  • Effort: medium


For the marinated chicken:

  • 3 green chillies, halved
  • 5 cm ginger, peeled and roughly chopped
  • 1 tbsp plain yogurt
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp turmeric
  • 12 chicken pieces, on the bone (thighs or drumsticks), skin removed

For the curry:

  • 3 tbsp sunflower or vegetable oil
  • 1 tbsp ghee
  • 1 dried chilli
  • 5 black peppercorns
  • 5 cloves
  • 4 cardamom pods, split
  • 1 cinnamon stick
  • 2 tsp cumin seeds
  • 2 medium red onions, chopped
  • 1x400 g canned chopped tomatoes
  • 2 cloves garlic, grated
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tbsp jaggery
  • 1 tbsp tomato purée
  • 140 ml single cream
  • 100 g block creamed coconut
  • handfuls roasted almonds
  • large handfulchopped coriander


1. For the marinated chicken: Make a paste with the chillies and ginger by putting both ingredients in a food processor with 2 tbsp of water and processing to a coarse paste.

2. Put all but 1 tablespoon of the chilli and ginger paste (reserve this for the curry) in a large bowl. Add the remaining marinade ingredients and mix well.

3. Add the chicken and toss to coat in the marinade. Cover and refrigerate for a minimum of hour hours, preferably overnight.

4. For the curry: the next day, heat the oil in a large pan over a medium heat. Add the ghee and allow to dissolve.

5. Add the red chilli, peppercorns, cloves, cardamom pods, and cinnamon and allow the pan to start sizzling. Add the cumin seeds and cover with a lid as the seeds will start to crack. Wait 10 seconds, then add the onions.

6. Fry the onions for at least 10 minutes, stirring, until they have turned golden brown.

7. Add the chopped tomatoes, garlic, salt, cumin, coriander, jaggery, tomato purée and the reserved chilli and ginger paste. Stir, then add the cream, creamed coconut and nuts. Cook gently for 10 minutes.

8. Add the marinated chicken to the sauce and turn the heat up. Bring the sauce to the boil, then cover and turn the heat down so the sauce is at a simmer. Cook for 45 minutes, adding a little hot water if the sauce is looking dry.

9. Garnish with fresh coriander and serve with Indian breads and rice.

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