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Chicken Korma

A mild, creamy and delicious dish from the North of India. There are lots of varieties of this dish, some more complex than others. This is a very clean version that can be prepared quickly.

Watch Simon make his Chicken Korma recipe.

Chicken Korma Recipe


Serves 4



  • 6 Boneless, Skinless Chicken Thighs

  • 1 White Onion (sliced)

  • 4 Cloves of Garlic (Peeled)

  • 2 Inches of fresh ginger

  • 3 Green Chilies (de-seeded and finely minced)

  • 1 Tsp Ground Turmeric

  • ½ Tsp Salt

  • 1 Tsp Sugar

  • 1 Tsp Chili Powder

  • 1 Cup Finely Ground Almonds or Ground Cashews

  • 1 Cup Whipping (Heavy) Cream

  • ½ Cup Boiling Water

  • ¼ Cup Chopped Cilantro Leaf

  • 2 Limes

  • Vegetable oil for cooking



  1. Skin and bone the chicken thighs and cut the flesh into 1-inch chunks.

  2. Mix the dry spices with the almond or cashew flour.

  3. Add the cream and boiling water and allow to sit to allow the oils from the nuts to come out. This thickens the final sauce.

  4. Make a paste from the ginger & garlic with a little salt and water.

  5. Heat three tablespoons of vegetable oil in a saucepan.

  6. Add the onion, finely minced chilies and the ginger/garlic paste.

  7. Cook for five minutes.

  8. Add the chicken and stir over a gentle heat until the chicken is fully cooked. Try not to make the chicken brown. This is a regal dish and was meant to be light in color.

  9. Add the cream/almond mixture and stir well with the chicken.

  10. Cook for five to ten minutes until it the sauce begins to thicken.

  11. Place on a serving dish and sprinkle with the juice of one lime.

  12. Top with a handful of coriander leaves and serve with more limes, some white rice and your favorite Indian bread.

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