Creamy Chicken Korma

Creamy Chicken Korma

Creamy Chicken Korma

Cook Time
50 Minutes
Chicken Korma is a mildly spiced and deliciously creamy curry thickened with ground almonds.
  • 3 tablespoons Curry Spices Korma

  • 1 tablespoons lemon juice

  • 175 gram (6 ounce) natural yoghurt

  • 450 gram (1 pound) boneless, skinless chicken breasts, cubed

  • 2 tablespoons oil

  • 1 onion, finely chopped

  • 150 millilitre (1/4 pint) single cream

  • 150 millilitre (1/4 pint) water

  • 50 gram (2 ounce) ground almonds


  • 1 Blend 1 tbs of Korma Curry Spices with the lemon juice and yoghurt. Add the chicken and marinade for 30 minutes, or for best results overnight in the refrigerator.
  • 2 Heat the oil in a large pan, fry the onion gently until softened, but not browned. Add the remaining 2 tbs Curry Spices and cook for 1 minute to release the flavours. Add the marinated chicken and fry for 3-4 minutes until sealed.
  • 3 Add the cream, water and ground almonds and mix thoroughly. Bring to a light simmer, reduce heat, cover and cook for 10 minutes. Remove the lid and cook for a further 10-15 minutes until the sauce thickens. Season to taste.
  • 4 Garnish with toasted almonds to serve.