Easy Chicken Korma

The Big 8 – The only curry recipes you’ll ever need!” – Part 2/8

Chicken Korma

I can remember my first “proper” curry – a chicken madras in Khan’s Balti House in Donnybrook about 15 years ago. Strange I know, but I tend to remember things like that. I’ve been smitten with Indian food ever since, but some time ago I realised that restaurant style food is difficult to achieve at home. You need a lot of time and vast amounts of ghee, a type of clarified butter. You should also let your food rest overnight before serving; this allows the flavours to mature and the spices to mellow and mingle.

Happily, some restaurant dishes produce better results at home than others. This korma is the perfect example – it’s reminiscent of the restaurant version but includes fresh green chillis, dried fruits and toasted nuts. It tastes spectacular and it’s very quick and easy to cook. Serve with pilau rice and naan bread.


  • 4 free-range skinless chicken breast, cut into chunks
  • 2 medium onions, chopped (about 200g)
  • 2 cloves garlic, minced
  • thumb-size piece of ginger, minced
  • 2 tsp curry powder (good quality)
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp chili powder
  • 150ml single cream
  • 65g creamed coconut
  • 4 tbsp ground almonds
  • 5 tbsp sultanas
  • 1 tsp sugar
  • 1-2 fresh green chilli peppers, sliced
  • 2 tsp garam masala (to taste)
  • fresh coriander
  • 5 tbsp flaked almonds, toasted
  • 2 tbsp flaked coconut, toasted (optional)


  1. Heat a tablespoon of oil in a heavy saucepan and add a knob of butter. Fry the onion gently for about 10 minutes until it’s well caramelised. At this point, add the garlic and ginger and stir fry for another 2 minutes. Add the dried spices and stir-fry for another minute.
  2. Remove the saucepan from the heat and add 2 cups of cold water. Whizz the mixture with a stick blender until it’s completely smooth.
  3. Add the chicken pieces and simmer gently for 10 minutes.
  4. Add the cream, ground almonds, sultanas and dissolve the creamed coconut then simmer gently for another 5 minutes.
  5. Season to taste with salt and add a little extra sugar if you think it needs it. Stir through the garam masala and fresh coriander. Garnish with flaked almonds and toasted coconut, if using. Serve.

Serves 4.


1 Response to “Easy Chicken Korma”

  1. 1 The Big 8 - The only curry recipes you'll ever need! | Toasted Special Trackback on August 9, 2010 at 10:01 am
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