Chicken Korma


Chicken breasts 2lb
Olive oil 6 Table spoons
Onion 1 Large or two medium
Garlic 3/4 cloves
Ginger 1 teaspoon
Cumin 1 Teaspoons
Turmeric 1 Teaspoons
Desiccated Coconut 5 Tablespoons
Garam Masala 2 Teaspoons
Almonds 2 ounces (sliced)
Single cream Medium sized carton


1: Cut chicken into cubes

2: Mix all spices and make a paste like single cream

3: Slice onions and garlic

Cooking Method

1: Fry onions and garlic in a wok or non - stick frying pan for 1 min
2: Add chicken pieces and cook for at least 6/7 mins, until the chicken is cooked
3: Add spices and keep cooking for 2 mins until all the spices are absorbed adding a little water at a time to prevent sticking and drying up.
4: Add cream and keep cooking for 2/3 mins.
5: Add coconut and mix it up.
6: If it is drying up, add a little milk.
7: Sprinkle almond slices.

Serve with pilau rice, or boiled rice whatever is convenient. Garnish it with cucumber slices and tomato slices.

It is always nice to leave it for 2/3 minutes to cool down before serving.

This recipe came from