Chicken korma

Main course

Serves 4-6

30 mins Cooking

PLUS 2 hours for marinating



  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons Garam Masala
  • 1/4 teaspoon dried chilli flakes
  • 1.2kg chicken thigh fillets, cut into 3cm pieces
  • 200g (3/4 cup) Greek-style natural yoghurt
  • 4 tablespoons tomato paste
  • 6 cardamom pods, lightly crushed
  • Canola/olive oil
  • 2 brown onions, halved, thinly sliced
  • 1 cup chicken or vegetable stock 
  • Flaked almonds to serve
  • Fresh coriander to serve


  1. Marinate the chicken in the ginger, garlic, garam masala, cardamom pods, chilli flakes, yoghurt and 2-3 tablespoons tomato paste
  2. Cover and place in the fridge for 2 hours to marinate.
  3. Heat oil in a non-stick frying pan over medium-high heat. Cook onion, stirring often until golden. 
  4. Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. 
  5. Add more tomato paste and stock and simmer, stirring often, for 30 minutes or until cooked.
  6. Serve with flaked almonds and fresh coriander

Post Categories