favorite
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rate
Prep 25 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 4 Chicken breasts chopped up
  • 2 tbsps Greek yogurt
  • 2 small onions chopped
  • 1 thumb size piece ginger finely chopped
  • 4 cloves garlic finely chopped
  • 300 ml water
  • 150 ml elmela double light cream
  • Large bunch coriander chopped
  • 1 tbsp plain flour
  • 1 chicken stock cube
  • Oil to fry
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp Ground coriander
for your spice mix
  • 1 tbsp Ground coriander
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • 1 bay leaf
  • 1 tbsp sugar
  • 1 tsp hot curry powder
  • 10 cardamon pods (seeds only)
Chicken Korma Chicken Korma

Chicken Korma

This is my take on a delicious Chicken Korma


  • Season your chicken with salt and black pepper then Chop your chicken and mix with the
  • yogurt, cover and refrigerate for at least an hour
  • In a hot pan add your onion, ginger and garlic pan fry until just browning
  • Then add in your spice mix
  • Allow to coat and then add in the flour, stock cube and sugar
  • Slowly add your water and place a lid on allow to simmer for around 10 minutes until thickened
  • Use a stick blender to blend the sauce until smooth
  • Add your chicken to the sauce mixture and add in your cream
  • Sprinkle in some coriander if you wish
  • Allow to simmer on a low heat for around 15 mins
  • Sprinkle with coriander
  • Serve with rice
Chicken Korma Chicken Korma

Chicken Korma

This is my take on a delicious Chicken Korma

favorite
print
rate
Prep 25 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 4 Chicken breasts chopped up
  • 2 tbsps Greek yogurt
  • 2 small onions chopped
  • 1 thumb size piece ginger finely chopped
  • 4 cloves garlic finely chopped
  • 300 ml water
  • 150 ml elmela double light cream
  • Large bunch coriander chopped
  • 1 tbsp plain flour
  • 1 chicken stock cube
  • Oil to fry
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp Ground coriander
for your spice mix
  • 1 tbsp Ground coriander
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • 1 bay leaf
  • 1 tbsp sugar
  • 1 tsp hot curry powder
  • 10 cardamon pods (seeds only)
  • Season your chicken with salt and black pepper then Chop your chicken and mix with the
  • yogurt, cover and refrigerate for at least an hour
  • In a hot pan add your onion, ginger and garlic pan fry until just browning
  • Then add in your spice mix
  • Allow to coat and then add in the flour, stock cube and sugar
  • Slowly add your water and place a lid on allow to simmer for around 10 minutes until thickened
  • Use a stick blender to blend the sauce until smooth
  • Add your chicken to the sauce mixture and add in your cream
  • Sprinkle in some coriander if you wish
  • Allow to simmer on a low heat for around 15 mins
  • Sprinkle with coriander
  • Serve with rice