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9 Jul 2015

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Chicken korma, the most mild of curries is a big favourite of my kids. They order a korma every time we go out for a curry. I think you’ll find this recipe to be pretty similar in flavour to most kormas out there.


5 tablespoons ghee
2 tablespoons garlic and ginger paste
700ml heated base curry sauce
800g  chicken
4 tablespoons cashew paste
½ teaspoons yellow food colouring (optional)
1 teaspoon garam masala
1 teaspoon turmeric
1 tablespoon cumin powder
5 green cardamoms - lightly smashed
1 teaspoon sugar ( more or less to taste)
125ml double cream
225ml coconut milk
3 tablespoons fresh chopped coriander
1 teaspoon rose water (Optional but very nice)
Dried rose petals - for decoration
Salt and pepper to taste


Melt the ghee in a frying pan over medium heat.
when bubbling hot, stir in the cumin, garam masala and green cardamoms.
Fry for about a minute and then add the garlic and ginger paste and cashew paste.
Stir this into the hot ghee and then add the curry sauce, double cream and coconut milk followed by the cooked chicken.
Stir to combine and add the food colouring (if using).
Bring to a simmer and the add the chopped coriander and rose water.
Add the sugar to taste. I usually use about 1 teaspoon but you may prefer your chicken korma sweeter.
Seasons with salt and pepper to taste and garnish with more chopped coriander and a few chopped dried rose petals.

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