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“Best Of” Chicken Korma Recipe

In order to create ‘The Ultimate’ Chicken Korma Recipe, I’ve searched the web, and selected what I think are the “Best Of” each Korma recipe’s elements, and combined them into this delicious dish:

Chicken Korma with Basmati Rice

Chicken Korma with Basmati Rice

Korma is made of sweet coconut and mild curry flavors.  It’s one of my favorite curry dishes that I’ve made, bested only by my Indian Lamb Curry.  Follow the “Read More” link for the complete recipe and HD cooking video.

High Definition Video Presented Here:

Preparation time: 15 minutes (4 hours for marinating the chicken)

Cooking time: 45 minutes

Serves: 4-6 people


  • 1 whole butchered chicken or 1 kg of chicken thighs or 1 kg of chicken breasts
  • 2 thumb-sized pieces of minced ginger
  • 3 cloves of minced garlic
  • 1 cup of sour cream or plain yogurt
  • 2 onions, pealed and rough-chopped
  • 1/2 hot chili pepper of your choice
  • 3 tbsp of vegetable oil or canola oil
  • 1 tbsp of garam marsala (basic blend of ground spices common in Indian and other South Asian cuisines)
  • 1 tbsp of ground cumin
  • 1 tbsp of ground coriander seed
  • 1 tbsp of paprika power
  • 1 tbsp of curry power
  • 1 tbsp of turmeric
  • 1 handful of unsweetened coconut shavings
  • 1 handful of sliced almonds
  • 400 ml can (14 oz) of coconut cream
  • 1 tbsp of brown sugar
  • 1/2 cup of water
  • parsley or mint leaves for garnish
  1. In a bowl large enough to accommodate the chicken pieces, mix sour cream (or yogurt), garlic, and 1 thumb sized piece of ginger to form the marinade.  Add the chicken pieces and let marinade for at least 4 hours in the refrigerator
  2. In a food processor, puree onion, 1 thumb sized piece of minced ginger, and chili pepper to form a liquid.  Set aside for later.
  3. In a pot large enough to cook the chicken in, add oil and heat to frying temperature.  Add spices to oil, and let them fry for a couple of minutes to release the flavor of the spices
  4. Add the onion puree to the fried spices, and mix well.  Saute onion puree for 10 minutes
  5. Add Chicken pieces to the pot, incorporating the spices and onions with the chicken, and browning the chicken in the pot for about 5-10 minutes
  6. Add the brown sugar, coconut cream, coconut shavings, and almonds into the pot with the chicken, and mix well.  Add the water to ensure the chicken is completely covered for cooking.
  7. Bring the Chicken in Korma sauce to a boil, then reduce the heat to minimum.  Cover the pot with a lid, and simmer the chicken in the korma sauce for 45 minutes on low heat.   Mix every 10 minutes.  Note, if you’re cooking this Chicken Korma with chicken breast meat only, you may want to reduce the cooking time by 10 minutes.
  8. Cook rice with saffron and cinnamon mixed into the rice while cooking to impart a sweet and fragment aroma to the rise.  Serve Chicken Korma over the bed of rice, and garnish with mint or parsley leaves.

Enjoy this Chicken Korma dish with a nice cold  Hacker-Pschorr Hefe Weisse:

Hacker-Pschorr’s banana-citrus notes go very well with a sweet and mildly spicy dish like Chicken Korma.

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2 Responses to ““Best Of” Chicken Korma Recipe”

  1. Derek Potrykus says:

    Thanks. Am going to try it this long weekend. Defiantly one of my favorite Indian dish’s.

  2. Bart says:

    Great! Let me know how it goes.

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