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Chicken Korma

I am a big fan of a good Indian curry esp a nice korma. I simplified this recipe so that you can easily make it at home with ingredients you can find in most supermarkets. I live in the sticks so if I can get them then anyone can.  Like most of my curry dishes I prefer to add the chicken at the end after I cook it separately as it gives it a far better flavour.

My English followers will find Coconut cream in most supermarkets, unfortunately that isn’t the case here in Ireland. I have only seen it in Tesco’s.



Allergens : Lactose Free

Chicken Fillets – 4 cut into small cubes

Medium Onion – 1 peeled and thinly sliced

Garlic cloves – 4 peeled and sliced

Coconut Milk – 1 x 400ml tin

Coconut Cream – 1 x 160ml can

Natural Yogurt – 3 tbsp + 2 for the sauce

Turmeric – 2 tsp

Garam Masala – 2tsp

Ground Cloves – 1/2 tsp

Ground Coriander – 1 tsp

Ground Cumin – 2 tsp

Ground Almonds – 50g

Green Cardamom Pods – 8 crushed seeds only

Water – 160ml

Chicken Stock Cube (optional) – 1

Fresh Coriander to garnish (optional) – Small handful

Ground Ginger – 2 tsp

Freshly ground black pepper – 1 tsp

Chilli powder – 1 – 4 tsp depending on how hot you like it

Sunflower oil or Ghee – 3 tbsp + 2 to cook the chicken

Salt – 2 tsp

Sugar – 2tsp



Getting Ready…

You will need..

2 medium pots, 1 wooden spoon, 1 strainer or sieve, 2 sharp knives (1 for raw meat), 2 chopping boards (1 for raw meat), 1 stick blender or a food processor and 1 bowl to marinade the chicken in.


Slice the chicken in 3 lengthwise then slice in 4 sideways. Place in the bowl then add the natural yogurt, turmeric, ginger and black pepper. mix well then cover and leave in the fridge for 4 hours or overnight if possible.


Heat the oil or ghee on the pan then add the sliced onions and garlic, cook on a low heat for about 10 minutes. Give them s stir every now and then so they don’t stick and burn.


Add the rest of the spices and cook for about 2 minutes more stirring well as you do.


Pour the coconut milk and cream in then add 160ml of water. Stir and allow simmer for 20 minutes.


Add the sugar, salt and yogurt then allow simmer for 5 minutes more.


Blend the sauce really well with a stick blender or a food processor then pass though the sieve into the other medium pot. Place back on a low heat, add the ground almonds and stir well, heat until reduced and it thickens.


Heat the rest of the oil on the pan then add the chicken pieces. Cook on each side for about 3 0r 4 minutes so about 8 in total. Check to make sure it is cooked by cutting into a big piece and ensuring there is not pink or pink juices at all.


Taste the sauce, if you like you can crumble the chicken stock cube in though I didn’t use it myself. If happy the add the chicken, give it a quick stir and serve with pilau or boiled rice with some fresh chopped coriander over the top.

    • Neil C
    • 2nd March 2017

    Can you use creamed coconut instead of coconut cream? I got the Pataks creamed coconut sachets in Tesco. Couldn’t find coconut and that’s all I’m missing.

      • Liam Boland - BiaMaith Chef
      • 4th March 2017

      Yes you can Neil

    • Sandra Dempsey
    • 28th March 2017

    Liam could I freeze this dish if I batch cook.

    1. Yes you can Sandra

  1. Reply

    looks delicious and divine was thinking of making tikka masala or massalam but will be making this recipe instead ,thanks Liam

    • krafferty
    • 31st March 2017

    Just cooked this,fab flavours and tastes just like the real deal,plenty of sauce left over and will taste even better tomorrow,loved it

    • krafferty
    • 31st March 2017

    Have tried to post a few times so sorry if repeating myself..This recipe is fab, gorgeous authentic flavours..super

    1. Comments don’t appear until we approve them. This stops spam which comment sections like this can attract a lot of. It also allows me to easily see and answer any questions people ask.
      I love the chicken korma myself. I prefer the creamier curries to tomato based ones. Have you tried my butter chicken recipe?

        • Karen Rafferty
        • 1st April 2017

        No but am planning on working my way through your repitore,love to cook….And eat?,love the website,planning on getting your book ,it’s on the list

    • deiselad
    • 11th April 2017

    Can I use ordinary cream if I can’t get coconut cream?

    1. Yes you can, use the same amount.

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