Chicken Korma

Korma is a typical Indian / Pakistani dish, where meat is braised over high heat and then slow cooked with yogurt, cream or coconut milk. In this version, which is relatively quick, with chicken, coconut milk and almonds… delicate and flavorful at the same time.

Ingredients (for 2)

  • 1 chicken breast (about 360 gr or 13 oz)
  • 2 red tomatoes
  • 1/2 cup coconut milk
  • 1/4 cup almonds
  • 1/2 onion
  • 1 garlic clove
  • 2 tbsp vegetable oil
  • 1/2 tsp cinnamon
  • 1/4 tsp saffron
  • 1/2 tsp cardamom
  • 1/2 tsp cloves
  • 1/2 tsp coriander seeds
  • 1/2 tsp turmeric
  • 1/2 cup water
  • 1 tsp ginger
  • salt & chili to taste


  • Chop the chicken breast and the tomatoes, and set them aside
  • Heat vegetable oil or ghee in a large saucepan
  • Add onion (diced) and garlic (crushed) and stir fry over medium heat until lightly golden
  • Add all the spices to the saucepan and cook for a couple of minutes, stirring frequently
  • Add the tomatoes and the chicken, season with a pinch of salt and stir fry for 5-6 minutes over high heat
  • Stir in coconut milk and a little water (or chicken stock), bring to a simmer and cook (covered) for 30 minutes at very low heat; add more water if necessary to keep it moist
  • Garnish with chopped almonds just before serving

Best served with

Naan bread and steamed basmati rice

Tips from the chef

  • Use ripe red tomatoes or tomato sauce for convenience
  • Real korma should never be too hot, you can try paprika instead of chili powder