Dinner ideas

Creamy chicken korma

A fragrant and fruity curry.
creamy chicken korma
1H 25M

With a mild flavour that won’t overpower fragrant spices, chicken is the ideal meat for an enjoyable curry dish.

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1.Process nuts and sesame seeds until ground finely. Combine nut mixture with yogurt, garlic, ginger, chilli and turmeric in large bowl, add chicken, toss to coat in marinade. Cover, refrigerate 3 hours or overnight.
2.Heat oil in large saucepan, cook onion, stirring, until soft. Add chicken mixture. Reduce heat, simmer, uncovered, 40 minutes, stirring occasionally.
3.Using mortar and pestle, crush cardamom, cloves and cumin seeds.
4.Add spice mixture, cinnamon and juice to chicken mixture, cook, uncovered, about 10 minutes or until chicken is cooked through.
5.Meanwhile, cook coconut and extra nuts in small frying pan, stirring, until browned lightly. Remove from heat, stir in kalonji seeds.
6.Discard cinnamon from curry, serve curry, sprinkled with coconut mixture and coriander, accompanied by steamed basmati rice, if desired.

Also known as nigella, kalonji are angular purple- black seeds which are a creamy colour inside and possess a sharp, nutty taste. They are the seeds sprinkled over the top of freshly made pide, Turkish bread, that give it a special sharp, peppery flavour. Kalonji are found in spice shops and Middle-Eastern and Asian food stores.


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