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Guide to Making Creamy Chicken Korma Curry Recipe

Updated on March 4, 2013


1 Thumb sized piece of root-ginger, finely grated

25g/1oz natural yogurt

3 Onions coarsely chopped

1-3 Dried red chilies

2-3 Cloves of garlic

6 tbsp Cooking Oil

1 tbsp ground coriander

1 tsp garam masala

1 tsp ground turmeric

1/4 tsp black pepper

1/2 tsp Salt

75g/3oz creamed coconut

255ml/8oz warm water

2 tbsp ground almonds

2 tbsp finely chopped coriander leaves

1/2 juice of a lemon for taste

Cooking Instructions

1. Cut chicken into bite sized chunks, mix with ginger, yogurt and pepper, then chill for a minimum of 30 mins; ideally 3-4 hours or in fridge overnight

2. Heat oil in a large pan, then add the garlic, onions and red chilies. Cook over a low heat for 10-15 mins until the onions begin to soften

3. Add ground corriander, garam masala, turmeric and stir in for 1 min

4. Add the marinated chicken mixture and cook over a medium heat for another 10 mins, stirring the mixture

5. Add the creamed coconut and water into the pan. Bring to the boil while continuing to stir in the coconut

6. Reduce to a low heat, cover the pan and simmer until the chicken is tender and cooked through- 30-40 mins

7. Add ground almonds, chopped coriander and lemon juice to taste

Serve and enjoy creamy Korma.

Cooking Time

Prep time: 2 hours
Cook time: 1 hour
Ready in: 3 hours
Yields: Serves 4 people
5 stars from 4 ratings of Chicken Korma Curry


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    • profile image

      Rossatron 5 years ago

      Glad you enjoyed it, made it for myself for the first time last week and it was a huge success surprisingly.

    • peachpurple profile image

      peachy 5 years ago from Home Sweet Home

      Yes! I finally found the Korma recipe. Had been looking for this recipe a long time. Thanks for sharing. Voted up