Chicken korma


  • 4 chicken cutlets, diced

For the marinade

  • 200 g stirred yogurt
  • 2 teaspoon(s) of garam masala
  • 1 teaspoon(s) ground coriander
  • cayenne pepper to taste

  • 2 cm of ginger
  • 2 cloves garlic

For the korma sauce

  • 3 tablespoon(s) ghee (clarified butter)
  • 1 teaspoon(s) garam masala
  • 1 teaspoon(s) ground coriander
  • 1 teaspoon(s) of cumin seeds
  • 1 teaspoon(s) of turmeric
  • 30 g of almond powder
  • 30 g grated coconut
  • 1 onion
  • 30 g of tomato paste
  • 10 cl of chicken stock
  • 30 cl of coconut milk

To serve

  • 1 organic lime cut into quarters
  • 1 handful of cashews
  • a few coriander leaves


  1. Prepare the marinade: peel the ginger and garlic, then chop them.

  2. In a salad bowl, mix the yogurt with the spices, ginger and garlic, then add the diced poultry and mix thoroughly. Cover and leave to marinate for 1 hour in the fridge.

  3. Prepare the sauce: peel and chop the onion. In a frying pan, brown the spices with the almond powder and grated coconut in very hot ghee for 1 minute, then add the onion and sweat for 3 minutes. Add the meat and brown it on all sides, then lower the heat and pour in the marinade as well as the tomato paste and the broth.

  4. Continue cooking for 30 minutes without ever letting it boil. 10 minutes before the end of cooking, add the coconut milk.

  5. Sprinkle with washed and dried coriander and crushed cashew nuts, then serve this chicken korma with a few lime wedges.

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