Indian Chicken Korma

Over the past 2 years I’ve been crazy over ethnic food, and especially Indian recipes. I would always go downtown to find new restaurants and try all their menu! I then started experimenting and always learn more about their spices and techniques. My main inspiration is Jamie Oliver, of course, where I got this recipe from and then changed to my taste.



  • 1 kg chicken leg fillet
  • 1 heaped tablespoon of finely grated fresh ginger
  • 3 cloves of garlic, minced
  • 150 g. thick, greek yogurt
  • 1 dried red chilli
  • 2 finely chopped onions
  • 1 tbsp extra virgin olive oil
  • 1 tbsp ground coriander
  • pinch of ground black pepper
  • 1 tsp turmeric
  • 1 tsp garam masala
  • water
  • 75 g. creamed coconut
  • salt, to taste
  • 2 heaped tbsps ground almonds
  • juice of  1/2 lemon


  • Cut the chicken fillets into bite sized chunks
  • Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
  • Liquidise the chopped onion and red chillies, add a little water if you need to. Blend til smooth.
  • Heat the olive oil in a pan.
  • Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
  • Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
  • Add the chicken and the marinade and continue to stir fry for another 10-minutes.
  • Add the creamed coconut and enough water to just cover the chicken and bring to  boil, stirring until the coconut is dissolved. Stir in the ground almonds.
  • Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
  • Remove from heat, add lemon juice and salt to taste. Mix well.

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