Chicken korma curry

Chicken korma curry

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Looking for quick dinner recipes? Try this mild Indian curry of chicken, spices, almonds and cream - suitable for the whole family!

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time45 minutes


  • 750 g chicken fillet breast, cut into bite-size cubes
  • 125 ml plain yoghurt
  • 1 Robertsons Bay Leaf
  • 3 cloves crushed garlic
  • 3 cm piece ginger, finely chopped
  • 30 ml butter
  • 30 ml sunflower oil
  • 2 onions, finely diced
  • 10 ml garam masala
  • 5 ml Robertsons Turmeric
  • 5 ml Robertsons Coriander
  • 5 ml Robertsons Cumin
  • ¼ teaspoon Robertsons Crushed Chillies
  • 300 ml water
  • 1 KNORR Chicken Stock Pot
  • 125 ml cream
  • 60 ml ground almonds


  • Place chicken in a bowl together with the yoghurt, garlic, bay leaf and ginger
  • Cover and leave to marinade in the fridge for up to 2 hours – you longer you are able to leave it for the more flavourful your dish will be
  • In the meantime heat butter and oil in a pan and gently fry the onion with the garam masala, turmeric, coriander, cumin and chilli flakes until tender
  • Add the marinated chicken and fry for 10 minutes to seal
  • Add the water and KNORR Chicken Stock Pot, reduce the heat and allow to cook for 20 minutes stirring occasionally
  • Stir in the cream and almonds and simmer for a further 10 minutes
  • Serve topped with fresh coriander and basmati rice or naan bread