Main Meal Recipes > Chicken Korma

How to make chicken korma:
A well know curry dish that is very mild in comparison to other curries such as vindaloo. Of course you can adjust the spices according to your taste to make it hotter or milder. If you fancy a change from chicken you may like to try beef, prawns, lamb or vegetables.


2 large onions
2 large cloves of garlic
3 tablespoons olive oil
6 large chicken joints, boned and skinned
1 tablespoon turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander seed
10 cardamom pods
1 teaspoon cracked black pepper
1/4 teaspoon freshly grated nutmeg
1 pint chicken stock
juice of one lemon
1 bay leaf
5 fluid oz soured cream or fromage frais
2 tablespoons ground almonds
2 tablespoons fresh mint leaves, finely chopped
(see measure conversions for more information)


- Put the chicken into a bowl with the soured cream, the lemon juice and the black pepper.
- Leave to marinate for about 1 hour.
- Peel and finely chop the onions and the garlic and fry gently in the oil.
- Add the other spices and the almonds.
- Continue frying, stirring all the time for a few more minutes.
- Add the stock and bring to the boil.
- Put this into a casserole and add the chicken with the marinade.
- Cover and cook in the oven for about 1 1/2 hours at 180 degrees Centigrade (see temperature conversions).
- The chicken should be cooked and tender and the sauce reduced and thick.
- Remove bay leaf.
- Serve sprinkled with the fresh mint, accompanied with Pilau rice.