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Easy Chicken Korma recipe

Easy Chicken Korma

Number of Servings


Preparation Time


Cooking Time

2 hours

The nation's favourite dish is a Korma, and we can see why, this recipe is full of flavours and is sure to comfort your soul as well as your belly. Perfect with a crisp beer for a Saturday night.


  • 500g free-range diced chicken
  • A small knob of fresh ginger
  • 3 cloves of garlic
  • 2 finely chopped onions
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 150g thick plain yoghurt
  • 75g coconut cream
  • 250ml pure stock
  • 1 tbsp ghee or vegetable oil
  • 3 tbsp ground almonds
  • A handful of sliced almonds
  • A good bunch of coriander
  • A pinch of salt & pepper
  • 1 chilli pepper (or more if you like heat)


  1. Mix the diced chicken with the ginger, garlic and yoghurt. Cover and marinate for 2 hours minimum, or preferably leave overnight in the fridge.
  2. Preheat the oven to 160C. Dice the onions and red chillies, add a little water if you need to. Blend until smooth.
  3. Heat the ghee/oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir-fry for about 1 minute over a low heat. Turn up the heat, add the onion and chilli paste and stir-fry for 10 minutes.
  4. Add the marinated chicken and brown for about 5 minutes, then add the creamed coconut bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
  5. Place in the preheated oven and cook for 2 hours.
  6. Remove from the oven, add the fresh coriander, sliced almonds and serve with a dollop of plain yoghurt.