Indian chicken korma

Name: Indian chicken korma
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: indian
Ingredients: 600 gram chicken, you can use chicken breast or thighs; 100 ml passata or 1 tomato; 1 onion; about 2 cm ginger root; 2 garlic cloves; 2 tablespoons sunflower or other neutral oil; 1 tablespoon garam masala; 1 tablespoon turmeric; 1 teaspoon ground coriander; 1 red chili pepper; pinch of nutmeg; 1 tablespoon grated coconut; 100 gram almonds or cashew nuts, or a mixture of both nuts; 125 ml coconut milk; rice, naan and green beans for serving

A delicious Indian chicken korma without yogurt, so it's lactose free. Extra coconut milk will give this curry its body. Amazing with spices and almonds.

50 minutes

4 persons

Main course

Recipe indian chicken korma

Made by Véronique

Published at 2020-01-22, this recipe is for 4 persons and takes 50 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

30 minutes

Time cooking

20 minutes

Total time

50 minutes

Preparation – 30 minutes

Peel and coarsely chop the onion, garlic cloves and ginger root. For a milder version you can remove the seeds of the chili pepper. Use a small blender or mortar and pestle to create a paste of the onion, garlic, ginger and chili pepper.

Then also add the grated coconut to the paste. Soak the almonds and/or cashew nuts in boiled water for at least 15 minutes. Remove any excess fat or muscles of the chicken and then divide them into cubes.

If you're using a tomato you need to remove the hard parts and then chop the tomato into chunks.

Finishing the Indian chicken korma – 20 minutes

Heat about 2 tablespoons of oil in a skillet and sauté the red pepper paste for a few minutes. Then also add the chicken cubes for a few minutes more and then add tomato chunks or passata.

Let it simmer for a few minutes and meanwhile grind the almonds or cashew nuts. You can use the same blender that you already used for the pepper paste. Add garam masala along with turmeric and ground coriander and then also the nuts.

Cook everything for a few minutes more and pour in the coconut milk. Let it simmer some more and season with pepper and salt. Serve with rice, naan and stir-fried green beans, enjoy!