Chicken Korma

  • Recipe difficulty: Easy
  • 0 of 5
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

Serves 4 (Using Kenwood Slow Cooker or Curry Cooker)

500g   Chicken breast – skinned and cut into strips
20ml   Olive oil
2   Onions – approximately 350g sliced
2   Cloves of garlic – crushed
1 teaspoon  Sugar

Spice mix
3 teaspoons  Ground coriander
3 teaspoons  Ground Cumin
½ teaspoon  Turmeric
1 teaspoon  Chilli powder
1 teaspoon  Paprika
1 teaspoon  Salt
A little warm water to mix

200ml   Single cream
100ml   Coconut cream – mixed with 100ml water
1   Bay leaf
20g   Ground almonds
40g   Cashew nuts
2 teaspoons  Garam masala
1 tablespoon  Lemon juice
20g   Chopped fresh coriander

Salt to taste


1. Mix the spices together to make a smooth paste.
2. Heat the oil in a frying pan and add the onions, garlic and sugar. Stir over the heat until caramelised. Add the spice paste and stir over a low heat for a couple of minutes. Cool and puree the mixture.
3. Place the puree, chicken, cream, coconut cream and water, bay leaf and cashew nuts into the Curry cooker. Stir the mixture well and turn on the Curry cooker to the high setting. Cook for1 ½ hours.
4. Towards the end of the cooking time stir in the ground almonds, lemon juice, garam masala and chopped coriander. Adjust the seasoning to taste.


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