Chicken Korma

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

Serves 4
Using Kenwood Slow Cooker or Curry Cooker


  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 for 1 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.


500g chicken breast - skinned and cut into strips
20ml olive oil
2 onions - approximately 350g sliced
2 cloves of garlic - crushed
1 teaspoon sugar
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

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

Your comments:

  1. Recipe rating: 5 of 5 korma

    I found this recipe a few years ago and have been making it ever since. It is excellent, great taste and infinitely variable. What is interesting its, try as I might, never tastes the same twice. But is all the better for that. I tend to leave the cashews out, because it is good enough without. I also tend to use a 400ml can of coconut milk instead of cream because it is easier for me to get hold of in the US. But this makes a great curry

    Posted: 23/03/2014 20:31:50 / Tim Bowden

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