Chicken korma, the most mild of curries is a big favourite of my kids. They order a korma every time we go out for a curry. I think you’ll find this recipe to be pretty similar in flavour to most kormas out there.
One restaurant we go to often serves very sweet kormas. I’m not a big fan but if you are, you can easily add a bit more sugar. That’s all it takes.
I grilled skinnless chicken breast pieces on the barbecue. The smoky flavour added a lot to this easy dish. You might also like to try my pre-cooked stewed chicken recipe. The stock that the meat cooks in can be added in small amounts to the curry to give it a nice flavour boost.
As with all of the authentic Indian restaurant style curries on my site, you will first need to make the base curry sauce. There is a link to the recipe below.
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- 5 tablespoons ghee
- 2 tablespoons garlic and ginger paste
- 700ml heated base curry sauce
- 800g Pre-cooked chicken
- 4 tablespoons cashew paste
- ½ teaspoons yellow food colouring (optional)
- 1 teaspoon garam masala
- 1 tablespoon cumin powder
- 5 green cardamoms - lightly smashed
- 1 teaspoon sugar ( more or less to taste)
- 125ml double cream
- 225ml coconut milk
- 3 tablespoons fresh chopped coriander
- 1 teaspoon rose water (Optional but very nice)
- Dried rose petals - for decoration
- Salt and pepper to taste
- Melt the ghee in a frying pan over medium heat.
- when bubbling hot, stir in the cumin, garam masala and green cardamoms.
- Fry for about a minute and then add the garlic and ginger paste and cashew paste.
- Stir this into the hot ghee and then add the curry sauce, double cream and coconut milk followed by the cooked chicken.
- Stir to combine and add the food colouring (if using).
- Bring to a simmer and the add the chopped coriander and rose water.
- Add the sugar to taste. I usually use about 1 teaspoon but you may prefer your chicken korma sweeter.
- Seasons with salt and pepper to taste and garnish with more chopped coriander and a few chopped dried rose petals.