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Chicken Korma

Introduction & method

I've heard chicken korma described as curry for people who don't like curry. I don't know if that's true, but it could well be the go-to dish for people who don't like spicy hot food. But that's no reason to look down on it - it's still tasty, and if you do like it hot, make it so. There are many variations on korma, but basically it's creamy and nutty although in this version I'm leaving out the cream and using coconut milk instead.

Chicken Korma Recipe

Prep Things

Top and tail, peel and finely chop the onion. Thinly slice the chillies - remove any seeds if you don't like the heat. Remove any skin from the chicken and cut into big chunks (the chicken, not the skin). If your almonds have skin on, you might want to remove it. Soak them in boiling water for  two minutes then strain and soak in cold water for two minutes. The skin should slip off when you squeeze an almond between finger and thumb. Crush the cardamom pods, finely chop the coriander and peel and mince the garlic and ginger if you're not using a paste.

Cook the Chicken Korma

Heat a good glug of oil in a frying pan. Add the bay leaves, cinnamon, cardamom and cloves and cook for 2 minutes. Add the onion and cook for about 5 minutes until soft, then add the chillies, ginger and garlic. Cook for 2 minutes then remove everything from the pan. Add more oil, put the chicken pieces in and cook them until browned on all sides, about five minutes. Add the coconut milk and half of the almonds, stir well, and simmer for 20 minutes. Remove the bay leaves and cinnamon, add half of the coriander and salt and pepper if needed. Lightly toast the remaining almonds and sprinkle them on the finished korma along with the rest of the chopped coriander.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken Korma on YouTube.

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Ingredients & Info

 750 grams skinless chicken breast, legs, wings
 1 medium onion
 250 grams coconut milk
 50 grams whole almonds
 2 tbsp ginger & garlic paste
 2 bay leaves
 3 cloves
 6 cardamom pods
 1 or 2 chillies
 1 tsp ground cumin
 a handful of fresh coriander

US Customary/Imperial

Serves 4 -6
Prep time: 10 minutes.
Cooking time: 30 minutes.
Total time: 40 minutes.