This beautiful korma curry is the perfect meal to serve at the dinner table this winter. Creamy, aromatic and perfect served with basmati rice or naan bread.

Slightly milder than a Durban chicken curry but boy oh boy what it lacks in spiciness it makes up in flavour. The chicken is cooked in double cream yogurt this helps ensure the chicken is extra tender and flavorful.

I served this meal at lunch and there it was absolute silence, this by the way is how I know I’ve achieved recipe success.

Here is how you can make it!

Chicken Korma


For marinade

800g chicken breasts, cut into bite sized cubes

2 tablespoons vegetable or canola oil

2 teaspoons garam masala

2 teaspoons masala/curry powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper


2 white onions, finely chopped

6 cloves garlic, grated

4 teaspoons masala/curry powder

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon salt

1 teaspoon black pepper, ground

1/2 teaspoon coriander powder

1/2 teaspoon cinnamon

1/2 teaspoon cumin/jeera powder

1/4 teaspoon ground cardamom/elachi

1/8 teaspoon freshly grated nutmeg

20g butter

3 large tomatoes, chopped small

1 tablespoon freshly grated ginger

1/2 cup ground raw almonds

1 cup coconut milk

1 1/2 cups plain double cream yogurt (or low fat)

2 green chillies, minced.

1 tablespoon brown sugar


1. Add the chicken and marinade spices and oil to a medium sized bowl and massage spices into the meat, cover and allow to marinate over night or a minimum of 2 hours.

2. Heat a frying pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through.

3. To make the sauce: place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.

4. In a large saucepan heat oil over medium heat. Once the oil is simmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to brown.

5. Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, spices, and stir well.

6. Turn the heat down to low and simmer 30 minutes, add the sugar and chicken to the pan and simmer for an additional 15 minutes. Serve with steamed basmati rice or naan bread. Enjoy!

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