Chicken Korma

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

Made with these products:

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

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