Anjum Anand's Chicken Korma

Anjum Anand's Chicken Korma

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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.

  • Prep Time


  • Cook Time


  • Servings



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  • 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


  • 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

  • Marinade:

  • 200

    ml plain yoghurt

  • 1

    heaped tbsp garlic paste

  • 1

    heaped tbsp ginger paste

  • 2

    tsp ground coriander


Mix the marinade ingredients together in a non-metallic bowl, add the chicken, stir and marinate for at least 30 minutes or for as long as possible. Cover and put in the fridge if you have time to leave it longer. Bring back to room temperature before cooking. Heat the oil in a large non-stick pan and add the whole spices, give the pan a good stir and add the onion, green chillies and salt. Fry for about 6 minutes until the onions are golden. Add the chicken along with the marinade and the water. Turn the heat up and bring to the boil, then simmer, covered, over a lowish heat for about 25-35 minutes, depending on the size of the joints, until the chicken is tender, stirring every now and then. Add a splash of water if the pan is getting dry at any stage. Stir in the coconut and almonds, and cook, uncovered, for another 3 minutes until the gravy is creamy. Add the garam masala, sugar and fresh coriander, taste and adjust seasoning.


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