Chicken Korma

This dish requires part of it to be done a day in advance
Korma is mild traditional Indian curry, it is often made using cream, but can be made with yogurt instead, as in this recipe. It is best served over rice, basmati being particularly good.

The night before:

  • ¾ cup plain yogurt (unsweetened)
  • 2 teaspoons turmeric
  • 3 cloves of garlic - sliced


  • Combine all ingredients of the Marinade in a blender or food Processor and mix until completely combined. Cut the chicken into bite sized cubes, pour the marinade over the chicken and store overnight in the fridge.

Day you wish to eat

  • 2 chicken breasts (trimmed of skin and fat)
  • ½ cup of ghee or 4 Tablespoons oil (Vegetable, Canola or Safflower)
  • 1 large onion (chopped finely)
  • 5 whole cloves
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 2 inch piece of Cinnamon stick
  • 5 Cardamom Pods
  • 1 teaspoon salt
  • 1½ Tablespoon desiccated coconut
  • 2 teaspoons toasted almonds (optional)
  • Cilantro leaves (optional)


  1. Heat the Ghee (or oil) in a large deep skillet. Add the onion and cook gently for about four or five minutes (until the onions are soft)
  2. Add all of the spices (including salt) and cook an additional 3 minutes (until aromatic)
  3. Add the chicken with the marinade and the coconut, mix until combined and cover on a gentle simmer for 45 minutes (until the chicken is tender)
  4. Serve over rice and garnish with almonds and Cilantro
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