Chicken Korma

Just to show that you can use this method to produce a curry with lots of rich sauce, he’s one of my Chicken Korma’s.  You should be aware that Korma’s don’t usually tick my boxes – I tend to find them too sweet, too rich and too mild for my tastes.  This recipe addresses these issues,but if you want something a little more mainstream, see the notes at the end


  • 10 Small Plum Tomatoes, halved
  • 4 tbsp Vegetable Oil
  • 1 tsp Black Mustard Seed
  • 2 Green Cardamon Pods
  • 1 Bay Leaf
  • 1 small Onion, finely chopped
  • 1 tbsp Grated Ginger
  • 2 Green Chilli Peppers, roughly chopped
  • 1 tsp Salt
  • 3/4 tsp Turmeric
  • 1 tbsp Garam Masala
  • 7 * 30ml cubes Base Curry Sauce (frozen is OK)
  • 200ml Coconut Milk
  • 2 tbsp Ground Almonds
  • 1 batch pre-cooked Chicken
  • 1 tsp Kolonji (onion) Seeds
  • 2 tsp dried Fenugreek Leaves
  • Coriander Leaves, chopped


  • Heat the oil until very hot and quickly fry off the tomatoes. Set aside
  • Fry the mustard seeds, cardamon and bayleaf for a minute
  • Sweat off the onions, ginger and chilli and stir fry for 2 minutes
  • Stir in the salt, turmeric and garam masala and fry for 30 seconds before adding the first curry sauce cube
  • Stir until melted and cook for 30 seconds. If the spices catch add a splash of water. Repeat with each of the 7 cubes in turn
  • Simmer the sauce for 3 minutes, then add the coconut milk.  Simmer for 5 minutes more
  • Stir in the ground almonds, chicken, kolonji and fenugreek leaves and simmer for a further 2 minutes
  • Add the tomatoes and coriander leaves and stir carefully. Simmer for 2-3 minutes and serve


To make this a little more mainstream, you could choose to add the following at the end:-

  • 1 tsp Sugar
  • 2-3 Tbsp Double Cream
  • Reduce the green chillies to 1 & remove the seeds

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