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KEVIN'S KITCHEN How to make a delicious chicken korma in four easy steps


Chicken Korma

Chicken Korma

Chicken Korma


  • 4 chicken breasts
  • 2 tsp sunflower oil
  • 3 tbsp ghee or oil
  • 100g ground cashew nuts or almonds
  • 3 onions, sliced
  • 4 garlic cloves, chopped
  • 1cm fresh ginger, chopped
  • 200ml natural yogurt
  • 2 (1+1) tbsp curry powder
  • 1 tbsp ground turmeric
  • 2 (1+1) tbsp garam masala
  • ½ tsp ground coriander seed
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ¼ tsp ground cardamom
  • 3 tomatoes, diced
  • 200ml vegetable stock
  • 400ml tin coconut milk
  • ½ small red chilli, de-seeded and chopped
  • Fresh coriander, to serve
  • 1 tbsp flaked almonds, optional, to serve


  1. In a bowl, combine the chicken with some sunflower oil and sprinkle over one tablespoon of garam masala and one tablespoon of curry powder. Stir to coat the chicken. Leave to marinate for a minimum of 30 minutes.
  2. In the meantime, in a food blender, place the almonds, 1 onion, garlic, ginger, yogurt, remaining curry powder and garam masala and all the other dry spices. Blend until a smooth texture is achieved.
  3. Next, in a saucepan over medium heat, drizzle the ghee and add the rest of the onions. Sauté for 2 minutes then add the marinated chicken. Cook for a further 2-3 minutes to colour. Add the almond mix, tomatoes, stock, coconut milk and chilli. Bring to a simmer and cook on low heat, covered, for 20-25 minutes until the chicken is cooked through.
  4. Remove from the heat and serve with a sprinkle of fresh coriander and flaked almonds.

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