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Chicken korma recipes

Our top 3 of 16 Chicken korma recipes

The Ultimate Chicken Korma Curry Recipe at MyDish

4
based on 56 reviews

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The Ultimate Chicken Korma Curry

by CurryMaster

by CurryMasterViewed 37792 times


    Description

    For my Girlfriend, for this is the only true curry she loves!

    Method

    1. 1. Cut the chicken breasts into bite sized chunks
    2. 2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
    3. 3. Liquidise the chopped onion and red chillies, add a little water if you need to. Blend till smooth.
    4. 4. Heat the ghee/oil in a pan.
    5. 5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
    6. 6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
    7. 7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
    8. 8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
    9. 9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
    10. 10. Remove from heat, add lemon juice and salt to taste. Mix well.
    11. 11. Garnish with the chopped coriander and serve with CurryMaster's Perfect Pullao Rice

    Tips

    It is a misconception that Korma is a mild curry, that is true of course from any restaurant or takeaway serving it, but if you like it hot or mild to hot, just increase the chilli and enjoy! Some people find this powdery, if you also do then just add more water! Cheers

    26 Comments

    • by Georgia Bloo Nicolaou

      Georgia Bloo Nicolaou  Mon Apr 29 2013   • Reply

      Excellent Recipe, Always Tasty!I added my own twist to it and it suits it beautifully:While i prepare the sauce i boil some cauliflower, broccoli and carrots in a separate saucepan for about 5 or so minutes to soften them up a little. Then after the sauce is made and the meat goes in, i also add the vegetables and as they cook together, they soften up and become a part of the sauce(broccoli especially) but you can just let them exist as chunks of vegetables so the dish is not so meaty and it is more nutritious. Regardless, it adds a great dimension to the flavour. I also add a little bit of cinnamon and nutmeg (to taste) to the sauce and believe me it is fan-ta-stic! Thanks for this lovely recipe :)

    • by carol savage

      carol savage  Mon Apr 1 2013   • Reply

      Thanks I will add in the morning ...and let you know

    • by CurryMaster

      CurryMaster  Mon Apr 1 2013   • Reply

      Try sweet potato,mmmmm yummy.

    • by CurryMaster

      CurryMaster  Mon Apr 1 2013   • Reply

      Hi Carol, cream and coconut, you can also use ground nuts, like peanuts or cashews. Sometimes if you add potato this also thickens it up, since some of the starch is released into the sauce. Hope this helps.

    • by carol savage

      carol savage  Mon Apr 1 2013   • Reply

      Hi CurryMaster I have just made your recipe for 20 people - It is really good but I think the bigger quantity makes it a little thin - I am going to leave overnight and then maybe add some coconut or more ground almonds - do you have any other suggestions to add a little depth

    • by CurryMaster

      CurryMaster  Mon Dec 12 2011   • Reply

      Additionally, with regards to the curry turning out to be greenish in colour, try also grinding your own coriander seeds with a pestle and mortar and using this powder.

    • by CurryMaster

      CurryMaster  Thu Jul 21 2011   • Reply

      Great to hear Sleepy, I hope you have made it since and continue to enjoy?RegardsCurryMaster

    • by Sleepy

      Sleepy  Sun Oct 31 2010   • Reply

      Hi Currymaster, just wanted to say I used your recipe for a dinner party for four, and it went down very well. I was very proud of myself too, as I do very little proper cooking! You have got me interested in home-cooking..thanks. x

    • by CurryMaster

      CurryMaster  Thu Sep 16 2010   • Reply

      Good top tip, fresh coconut. Cheers

    • by Jiae

      Jiae  Wed Feb 24 2010   • Reply

      I find fresh coconut works nicely

    • by CurryMaster

      CurryMaster  Wed Jan 27 2010   • Reply

      Thank you for yor kind words.

    • by JEN

      JEN  Thu Jan 21 2010   • Reply

      Have made this few times now and my boyfriend and two kids (3 and 5) love it!! I also found it powdery but as you have advised will add more water. I also increased the amount of coconut and almonds, very nice, must try some more of your curries. thanks

    • by CurryMaster

      CurryMaster  Sun Dec 6 2009   • Reply

      You're very welcome, enjoy!

    • by NikkiLovegrove

      NikkiLovegrove  Sat Dec 5 2009   • Reply

      Thanks for this recipe - it actually prompted me to buy a spice grinder which I've been meaning to do forever. Can't face the pestle and mortar again! Going to use it a LOT for your curries and the idea of using it for coffee's ridiculous, it's going to stink of spices (I love the smell). Thanks again, 5*,

      Nikki xXx

    • by CurryMaster

      CurryMaster  Tue Nov 10 2009   • Reply

      I have not tried cooking larger batches nor freezing this dish, but please do try and let us know of your successes. Cheers

    • by juju

      juju  Mon Nov 9 2009   • Reply

      Hello currymaster, i am very keen to try your ultimate chicken korma, would it be possible to make a bigger batch and freeze, or does this not work out.
      thank you
      judith douglas

    • by CurryMaster

      CurryMaster  Tue Nov 3 2009   • Reply

      Fantastic to hear. You may also need to add a bit more water if you found it to be powdery! But that might dilute the coconut taste so add more of this also if you do. Thanks again and yes, it's always good to use fresh where possible.

    • by CurryMaster

      CurryMaster  Tue Nov 3 2009   • Reply

      I hope he enjoyed making it for you just as much as you enjoyed eating it? You could also add a little palm sugar if you like it a little sweeter or if your watching the old calories then a little powder sweetener like Canderel.

    • by baugassur

      baugassur  Mon Nov 2 2009   • Reply

      This is the best curry I've found yet, but it turned out to be a little powdery so I might try fresh spices next time

    • by Hannahlou

      Hannahlou  Sun Oct 11 2009   • Reply

      My boyfriend made this the other week and it was absolutely superb - the nearest thing to the takeaway you could get! He added a little more ground almonds as i like it sweeter but it was just divine. Thanks for posting it!

    • by CurryMaster

      CurryMaster  Mon Sep 21 2009   • Reply

      Rogan Josh coming soon! You should be able to buy Natco online, but watch out for your customs guys holding back the delivery!

    • by Kimba

      Kimba  Mon Sep 21 2009   • Reply

      Thanks Currymaster, I think your right about the coriander, I'll buy a new brand, don't know Natco I live in Australia, do you have a nice Rogan Josh repice I could try. Kim

    • by CurryMaster

      CurryMaster  Thu Sep 17 2009   • Reply

      Hi Kim, most odd why it should have gone greenish! I suspect this is from the coriander you have used, I use dry powdered coriander (I use the brand Natco) in the recipe and only use fresh coriander to garnish. I will change the recipe to make it clearer. To make it hotter, yes, just increase the Chilli. Thank you for your comments. Hope you share with others!

    • by Kimba

      Kimba  Thu Sep 17 2009   • Reply

      Hi Currymaster

      Made this last night, enjoyed it very much & will defiantly make it again, if I wanted it a bit hotter would I increase the amount of chilli only, also mine turned out a bit on the greenish side how do I avoid that. Thanks will try one of your other dishes. Kim

    • by CurryMaster

      CurryMaster  Wed Aug 26 2009   • Reply

      Just made this again, forgot how good it was..superb if I don't say so myself!

    • by CurryMaster

      CurryMaster  Mon Aug 24 2009   • Reply

      After many years (20+) of trying different recipes, I finally have decided to include the ultimate (in my opinion anyway!) Korma, a royal treat for my Girlfriend every time!

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    Ingredients

    •  
    • MAIN BITS
    • 1 kg chicken breasts or mini breast fillets
    • 1 heaped tblspn grated fresh ginger
    • 3 cloves garlic. minced
    • 150g thick yoghurt. plain
    • 1 dried red chilli
    • 2 finely chopped onion
    • 1 tbsp Ghee or veg oil
    • 1 tbsp Coriander powder
    • pinch ground black pepper
    • 1 tbsp Turmeric powder
    • 1 tbsp Garam masala powder
    • some Water
    • 75g creamed coconut
    • to taste salt
    • 2 heaped tbsp ground almonds
    • ½ Lemon. Juice (fresh)
    •  
    • GARNISH
    • ½ tbsp finely chopped coriander
    Iram's Chicken Korma Recipe at MyDish

    5
    based on 1 reviews

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    Iram's Chicken Korma

    by Skipdaloo

    by SkipdalooViewed 6604 times


      Description

      i like this recipe because i love creamy chicken with coconut and almonds.My mother cooked me this recipe growing up. I would love to dedicate this recipe to my mother Iram Sheikh.

      Method

      1. 1. cut chicken into cubes.
      2. 2. marinade chicken with half the spices.
      3. 3.in frying pan fry sliced chopped onions, garlic and ginger
      4. gently.
      5. 4. add boiling water and boil until yoou have a paste.
      6. 5. transfer into saucepan
      7. 6.fry marinated chicken in a little oil until sealed and cooked.
      8. 7. transfer into onion paste,
      9. 8. add rest of spices, yogurt, almonds, and coconut milk.

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      Ingredients

      • 2 tablespoons vegetable oil
      • 2 Onions
      • 2 garlic cloves
      • 2cm Root Ginger - finely chopped
      • 2 cm Root Ginger - finely chopped
      • 1 ½ lb skinless chicken breasts
      • 2 teaspoons tumeric
      • 2 teaspoons cumin powder
      • 2 teaspoons Garam masala
      • 2 teaspoons Dried Coriander
      • 200 ml coconut milk
      • 10 teaspoons ground almonds
      • ½ teaspooon salt
      • bunch Fresh Coriander
      • pot Plain yogurt
      Chicken Korma Recipe at MyDish

      3
      based on 2 reviews

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      Chicken Korma

      by Pampered Kitchens

      by Pampered KitchensViewed 2421 times


        Method

        1. In a Sauce pan add olive oil and heat for a few minutes. Add spring onions and stir. Dice the chicken breasts in to cubes and add to the spring onions. Cook for 5 minutes approx until chicken is cooked. Add 1 tbsp of curry paste (more if you like more spice) and stir well mixing the chicken and spring onions. Turn down heat to simmer.
        2. Rince the rice under cold water and then place in a sauce pan. Add water and cook for 25 minutes until rice is cooked. (If you have a rice cooker then that will make lovely fluffy rice.)
        3. Season the chicken and then add coconut milk. Stir until sauce is mixed in well. Drain the rice once cooked.
        4. With a serving spoon, place a portion of rice on a plate and then add the curry sauce.
        5. You can add any accompliment such as naan bread, popadoms etc. (Great for Children as it is creamy and gradually introuduces them to spicey food)

        2 Comments

        • by Pampered Kitchens

          Pampered Kitchens  Tue Sep 15 2009   • Reply

          I used the Pataks Korma curry paste, but I am sure that there are other brands that would be just as good.

        • by CurryMaster

          CurryMaster  Tue Sep 15 2009   • Reply

          Hiya, what brand of curry paste would you recommend? cheers

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        Ingredients

        •  
        • 3 X CHICKEN BREASTS DICED
        • 1 tbsp Korma curry paste
        • 1 x tin coconut milk
        • 1 x bunch of spring onions finely chopped
        •  Salt & Pepper to season
        • 300g Basmati rice
        • 2 tbsp olive oil
        Classic Chicken Korma (freeze) Recipe at MyDish

        0
        based on 0 reviews

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        Classic Chicken Korma (freeze)

        by m_manfredi

        by m_manfrediViewed 21 times


          Method

          1. What to do:
          2. 1. Heat the vegetable oil in a large saucepan. Add the chicken, onion, apple and garlic and cook for 2-3
          3. minutes, stirring often. Add the curry paste and cook for a few seconds, stirring.
          4. 2. Add the stock, raisins or sultanas and apricots. Bring up to the boil, then reduce the heat and simmer,
          5. partially covered, for 35 minutes. Add a little more stock or water, if necessary.
          6. 3. Brown rice takes 30-35 minutes to cook, so put it on to cook in plenty of simmering water.
          7. 4. Just before serving, blend the cornflour with 2 tbsp cold water and add to the curry, stirring until
          8. thickened. Slice in the banana, cooking gently for another few moments. Check the seasoning, adding
          9. pepper, if needed. Serve, topping each portion with 1 tbsp yoghurt and accompanied with the rice. Garnish
          10. with coriander, if using.
          11. Tip 1: Make a vegetarian version by using a 300g pack of vegetarian chicken-style pieces or try using 320g
          12. marinated tofu pieces, and make sure that vegetable stock is used.
          13. Tip 2: If you prefer, stir the yoghurt into the curry before serving, rather than spooning it on top.

          14. Change4life

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          Ingredients

          • 2 tsp vegetable oil
          • 500g chicken breasts
          • 1 Onions
          • 1 Apple cored peled and diced
          • 2 garlic cloves
          • 2 tbsp Korma Curry Paste
          • 400ml stock-chicken or vegetable
          • 25g sultanas
          • 25 ready to eat dried apricots
          • 300g rice
          • 1 tbsp cornflour
          • 1 banana
          • 4 tbsp Low fat natural yogurt
          • 1 tbsp Fresh Coriander
          • 1 pinch Black pepper