Chicken Korma Curry Recipe - Serves 4-6

Chicken Korma Curry Recipe

From 279 to 418 calories each serving (477 to 616 calories if eating with rice)


2 tablespoons (20nl) cooking oil
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
2 teaspoons (10ml) ground coriander
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) ground ginger
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) salt
5 green cardamoms
3 cloves
900g (2 lbs) boneless and skinless chicken breasts, washed and dried and then cut into quarters
1/2 cup (125ml or 4 fl oz) cold water
2 cups (500ml or 17 fl oz) unsweetened natural yogurt
1 tablespoon (15ml) lemon juice
1 cup (250ml) fresh coriander (cilantro) leaves, finely chopped


Heat the oil in a large heavy-bottomed saucepan (you need one with a lid) over a medium heat
Add the onion and garlic, mix well and saute until the onion is soft and cooked (5-9 minutes), turning often
Add the ground coriander, ground cumin, ground ginger, ground turmeric, salt, cardamoms and cloves, mix well and saute for 3 minutes, stirring often
Add the chicken and water and mix well
Add the yogurt and mix well
Bring the curry to a gentle simmer, adjust the heat to maintain the simmer, cover and simmer for 20 minutes
Remove the lid, add the lemon juice, mix well and cook for another 5 minutes
Serve hot garnished with the fresh coriander (cilantro)

Recipe submitted by G Harron on 17 August 2017

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