Chicken Korma

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  A succulent curry, with gentle and fragrant spicing, backed by a subtle hint of chilli. Serve with steamed basmati rice, and perhaps some chapatis. Serves 4.



  • 4 free range chicken breasts, skinned, and cut to a large dice
  • 1 bay leaf
  • 2 echalion shallots finely sliced
  • 2 cm ginger peeled and roughly chopped
  • 4 garlic cloves, peeled and roughly sliced
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ a mild red chilli finely chopped (optional)
  • Seeds from12 green cardamom pods  ground to a  coarse powder
  • 2 tbs ground almonds
  • 250 ml coconut milk
  • 250 ml chicken stock
  • ½ tsp salt
  • 2 tbsp groundnut oil


  1. Using a food processor whiz the garlic and ginger with a tablespooon of water to make a paste.
  2. Heat 1 tbsp oil in a non-stick sauté pan and gently brown the chicken. Remove chicken and set aside.
  3. Add the remaining oil and gently sauté the shallots for 5 minutes until soft but not browned.
  4. Add the spices, and the ginger and garlic paste,  and sauté for one minute.
  5. Add the coconut milk, chicken stock, ground almonds, salt, and bay leaf and mix well and cook gently for 10 minutes.
  6. Take the pan off the heat, remove the bay leaf, and let the sauce cool slightly.
  7. Using a stick blender or food processor, whiz the sauce until it is smooth.
  8. Add the chicken to the sauce in the sauté pan and cook gently for about 10 minutes until the chicken is tender and no longer pink in the middle.

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