Chicken Korma


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Marinade Sauce
1½ tspn Korma spice mix 1 tbspn oil
2 tspn lemon juice 75 gm onion
4 tbspn yogurt 1 tbspn Korma spice mix
1 chicken breast 150 ml coconut milk
  1 tspn cornflour
  25 gm ground almonds
  ¼ tspn turmeric
  1 tspn fresh coriander



  1. Heat the oil in a wok and fry the onions over a low heat for 5 min.
  2. Add 1 tbspn of Korma spice and mix well, and cook for 1 min.
  3. Add the marinated chicken, shaking off any excess marinade, turn the heat to medium and cook for 3 min.
  4. Turn the heat to low and gradually stir in the coconut milk.
  5. Add the almonds, turmeric, salt (to taste) and 80 ml of water.
  6. Bring to a boil and then simmer, stirring regularly, for 20 min adding a little water if the sauce gets too thick.


  1. Serve with rice, adding the coriander as a garnish.
The preparation stage
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The finished meal