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Anjum Anand's Chicken Korma

  • 4 servings
  • Mins
    Prep Time
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Korma is the name given to any pale, creamy curry. It can be made with yoghurt, cream, nut and seed pastes and coconut - there don't seem to be any rules. To me, korma comes from the tables of the Mogul royalty. It is usually quite rich but more delicate than many other curries. There is normally a little fried and ground coconut added to the dish but, as I wouldn't go to the trouble of extracting the flesh of a coconut for such a small quantity, I opt for creamed coconut. In this recipe I have tried to restrain my use of the heavier dairy products, but if you wish you can replace some of the yoghurt in the marinade with cream. I think this curry is delicious and it's quick and easy to make.


700 g bone-in small chicken joints, skinned and cleaned
2 tbsp vegetable oil or ghee
10 black peppercorns
10 green cardamom pods
1 black cardamom pod
10 cloves
1 shard of cinnamon
1 piece of mace
1-2 green chillies, left whole
salt and freshly ground black pepper, to taste
1 medium onion, peeled and chopped
200 ml water
70 g creamed coconut
3 tbsp ground almonds
¾ tsp garam masala
good pinch of sugar
handful of fresh coriander and stalks, chopped
200 ml plain yoghurt
1 heaped tbsp garlic paste
1 heaped tbsp ginger paste
2 tsp ground coriander

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