You have no items in your shopping basket.

Chicken Korma

Chicken Korma

A korma is a good example of the kind of dish the British would have called a curry. To the Indian chef, a korma is a type of stew in which the meat is braised, then mixed with something creamy (yogurt is the traditional addition, but modern chefs improvise beyond that). Kormas are never particularly chili-hot. Serves 4

SKU 852-Recipe

  • 4 Serves


  • 1 whole chicken (about 4 pounds), cut into 8 pieces
  • 1/4 teaspoon whole cumin
  • 1/4 teaspoon yellow mustard seeds
  • 1/4 teaspoon fenugreek
  • 1/2 teaspoon whole coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • pinch of ground cinnamon
  • pinch of ground allspice
  • pinch of ground nutmeg
  • 2 1/2 teaspoons kosher salt
  • 2 tablespoons vegetable oil
  • 1 tablespoon plus 1 teaspoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 3/4 cup finely chopped onion
  • 2/3 cup chicken stock
  • 1 quart heavy cream
  • 2 tablespoons plain yogurt
  • 1/4 teaspoon white pepper
  • 2 tablespoons chopped fresh cilantro for garnish


  1. Split each breast, thigh, and drumstick into 2 pieces.
  2. Place cumin, mustard seeds, fenugreek, and coriander in a small, heavy skillet and toast over high heat for 1 minute. Place toasted seeds in a spice grinder and process until finely ground. Place 2 teaspoons of spice mixture in a small bowl and mix with the ground cardamom, cayenne pepper, cinnamon, allspice, nutmeg, and 1 teaspoon of the salt.
  3. Place oil in a skillet or kettle large enough to hold the chicken, and heat over moderately high heat. Sprinkle chicken with 1 teaspoon of salt. Brown the chicken well on all sides, about 5 to 7 minutes. Remove chicken and set aside. Drain off excess fat.
  4. Add ginger, garlic, and onion, and cook until soft, about 5 minutes. Stir in the spice mixture and cook for another 2 minutes, until spices are fragrant. Increase heat to high and deglaze the pan with the chicken stock, scraping the bottom of the pan with a wooden spoon. Cook until almost all the stock has evaporated, and then add the cream. Bring the cream to a boil, reduce the heat so that the liquid bubbles gently, and simmer for 10 minutes, until the cream has thickened.
  5. Return the chicken to the pan and simmer gently, turning the pieces often, for 18 minutes. Remove the breast pieces, and simmer the remaining chicken, turning often, for 12 more minutes.
  6. Stir in yogurt, and season with white pepper and remaining salt. Add breast pieces back in and gently heat through. Garnish with cilantro and serve immediately.