South Indian Chicken Korma

Merrilees Parker makes curry with a South Indian influence in this mildly spiced, fragrant chicken korma
By Merrilees Parker
South Indian Chicken Korma
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 35 minutes
  • Effort: easy


  • 4x125 g chicken breasts
  • 1 tbsp freshly squeezed lemon juice
  • 3 tbsp sunflower oil
  • 1 grated onion
  • 1/2 tbsp turmeric
  • whole cardamom pods, lightly crushed
  • 1 tsp chilli powder
  • 1x4 cm cinnamon sticks
  • 3 cloves garlic, finely grated
  • 2.5 cm ginger, finely grated
  • 150 ml coconut cream
  • small bunch coriander
  • plain boiled rice or chapattis, to serve


1. Cut the chicken into bite-sized pieces and toss with the lemon juice. Place in a shallow non-metallic dish and leave to marinate while you make the sauce.

2. Heat a heavy based pan with two tablespoons of the oil and add the onion. Cook for 2-3 minutes, until softened but not coloured.

3. Add the turmeric, cardamom pods and chili powder. Cook for 2-3 minutes until fragrant, stirring constantly.

4. Pour the remaining oil into the pan and add the chicken.

5. Stir in the cinnamon, garlic and ginger and cook for another 1-2 minutes until the garlic and ginger are soft.

6. Pour in the coconut cream.

7. Reserve a few coriander sprigs for garnish and blend the remaining in a mini food processor. Add to the pan and stir until well combined.

8. Simmer for 10-15 minutes, until the chicken is cooked through and tender.

9. Garnish with the reserved coriander sprigs and serve with rice or chapattis.

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