Chicken korma

  • Rating: 5 stars
  • Takes: 25 mins to prepare and 40 mins to cook
  • Serves: 6


  • 4 skinless chicken breasts, diced
  • 50ml sunflower oil
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 inch piece of ginger, minced
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground white pepper
  • 250ml passata
  • 4 tablespoons chicken stock
  • 2 tablespoons ground almonds
  • 4 tablespoons double cream
  • 4 tablespoons plain yogurt
  • salt
  • pepper
  • parsley leaves, to garnish
  • poppadoms, to garnish
  • For the pilau rice
  • 250g basmati rice, rinsed in several changes of cold water, then drained
  • 500ml boiling water
  • 1tbsp sunflower oil
  • 1/2tsp turmeric
  • salt
  • pepper

Each serving contains 423 calories, 3.8g sugar, 17.8g fat, 5g saturates and 0.8g salt.


Prepare the rice by heating the oil in a large saucepan over a medium-high heat. Add the rice, turmeric and seasoning and stir well. Cover with the boiling water and bring to the boil. Cover tightly with a lid, then lower to a simmer for 10-12 minutes.Remove from the heat and keep the lid on until ready to serve.

Sweat the onion, garlic and ginger in a large casserole dish over a medium heat for 5-6 minutes until soft, stirring occasionally. Add all the spices and continue to cook for 1-2 minutes, stirring occasionally. Add the passata and chicken stock and bring to a simmer.

Stir in the ground almonds and the chicken and simmer for 10-12 minutes until the chicken is cooked with no pink showing. Stir in the cream and yogurt and adjust the seasoning to taste. Spoon into a metal serving bowl and garnish with a parsley leaf. Re-heat the rice if necessary and serve in a bowl with the poppadoms alongside.

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