Chicken korma (kozhy kuruma) is a South Indian dish that is simple to make and balanced in flavour. This is a dish typically made with home grown chickens and is served in Christian communities for celebrations and special occasions.
Head straight on to the Recipe For ♥ Chicken Korma ♥
Korma
When we go out for Indian food, we tend to order a selection of dishes and share them. The aim is to get one lamb dish, one chicken and one seafood. When we went with Mark and Eva to Royal, our local Indian eatery we added a vegetarian dish to the mix. Chicken korma is one of my favourites, and I will try and order this no matter who we go with. The key to a good korma to me is the perfect balance of spices, as well as a good bread to soak up all the sauce. It should be aromatic, nutty and mild, which is ideal for me as I don’t like too spicy dishes.
Karma not korma
In 2019 we had all our travel plans laid out for the next several years. Who knew that our trips to Italy and Croatia would never take place in 2020? And that the Covid lockdown would have a knock on effect to where we went and when. Our 2021 trip to England took place in 2022 which meant barging through France had to be pushed ahead to the following year. But in 2023 it got moved again as our barging partners had to take their 2020 trip! And in 2024 we had to go to Italy to make use of the last of our timeshare. So, the plan was to go this year. And that got delayed with the birth of a grandchild. So, we set aside 2026, sorted the route, and got a quote. Now, if karma is on our side, this trip will happen!
Take a look at this inspiring recipe for ♥ Chicken Korma ♥ from Lavender and Lime #LavenderAndLime Share on X
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Chicken Korma
Ingredients
- 45 mls canola oil
- 3 whole cloves
- 3 cardamom pods, lightly crushed
- 2 bay leaves
- 1 quill cinnamon
- 1 large onion, peeled and finely diced
- 4 cloves garlic, peeled
- 2.5 cm fresh root ginger, peeled and diced
- 151.25 mls water, divided
- 5 mls ground coriander
- 10 mls tomato paste
- 2.5 mls ground turmeric
- 0.625 mls cayenne pepper
- 500 g chicken fillets, cubed
- salt and freshly ground black pepper to season
to finish:
- 40 g roasted and salted cashew nuts
- 5 mls water
- 5 g fresh coriander, roughly chopped
Method
- Place the oil into a large frying pan that has a lid and heat over a medium to high temperature
- Add the cloves, cardamom, bay leaves and cinnamon and cook until fragrant
- Add the onion and cook until soft
- Place the garlic, ginger and 1.25mls water into a spice grinder, and blitz until fine
- Add to the frying pan, together with the tomato paste, coriander, turmeric and cayenne, mix well and leave to cook for 5 minutes
- Add the chicken, season to taste, cook to seal, and then add the rest of the water
- Bring to the boil, reduce the temperature, cover and simmer for 15 minutes
to finish:
- Place the cashews and water into a blender and blitz until a paste forms
- Add to the chicken and mix in well to combione and cook for 3 minutes
- Serve garnished with the fresh coriander
See the links below for blog posts I published on December 16:
- 2020: The Silver Spoon
- 2019: Chocolate Mousse Cake
- 2016: Olive Oil Poached Trout
- 2015: The Supper Club
- 2013: Traditional Frikkadels
- 2011: Secret Santa Round Up
- 2010: Cake Jewellery
Dave and I are away celebrating our 23rd wedding anniversary. We will be on leave until the 7th of January. I will pop into my blog when I have time ♥.
Well, I certainly hope that karma is with you in the year to come . . . you have been waiting awhile, shall we say, and it sounds like a fascinating journey. As does your korma recipe . . . depending on the country (mild, medium, hot vary considerably in various countries) I usually like medium-hot to hot . . . so we may have to order different ‘curries’ should fate ever allow us to meet . . . but shall certainly pass this onto others . . .
Dave can do hot, so we compromise usually with medium 😉
This is one of my favourite curries! Hope your travel plan for 2026 work well this time. I don’t like traveling..too much stress.
I love travelling, but that could change 🙂
I so hope you don’t have to cancel plans! I love any korma dishes, especially lamb korma!!!
I hope so too! I will try this with lamb 🙂
Yes, the key to Indian dishes is the perfect balance of spices and the gravy for soaking up bread. Your korma looks delicious!
from you, that is a high compliment indeed!
This looks delicious Tandy, and making it from scratch brings so much authentic flavour. Fingers crossed your trip goes ahead. Pauline (Happy Retirees Kitchen)
https://happyretireeskitchen.blogspot.com
Thanks, we have booked and paid the deposit, so we are hopeful it will go to plan 🙂
It sounds delicious, Tandy. Hugs.
thanks Teagan 🙂
Now that is one luscious-looking curry! Better than what I’ve gotten in restaurants recently, to be honest. With all of those rich, whole spices, this is perfection.
Thank you! And I think easy to adapt to vegan?
I hope you get your trip next year, Tandy. Your korma recipe sounds delicious. Quite different from mine.
We have booked and paid the deposit, so that is at least a start!
This chicken korma looks wonderful – creamy, aromatic, and perfect for a comforting meal.
It was very comforting 🙂
Happy travelling! Love a tasty curry. So bet this is great.
I feel it is time to make it again 🙂