Recipe: Chicken Korma

Follow our step by step Chicken Korma recipe for a healthier and cheaper alternative to your Friday night takeaway.


by Abi Hooper |
Published on

Stage 1 (Puree)

  1. Cut 1 onion into 1/4's, cut the tomatoes into 1/2's, chop the green pepper, ginger (peeled), garlic clove, and a little coriander.

  2. Put the above in a small sauce pan together with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200/250 ml) covered with lid.

  3. Gently boil the vegetables until soft (approximately 15/20 minutes) stirring occasionally.

  4. When cooked place in a blender to make into puree.

Stage 2

  1. Heat 7 tbsp of oil in a medium sized sauce pan.

  2. Add cardamom and the bay leaves and slowly fry.

  3. Add rest of the onions (finely sliced) with salt and cook to soften (stirring continuously).

  4. Add the Mr Huda's Universal Curry Paste and cook for 2/3 mins (stirring continuously).

  5. Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).

  6. Add the chicken with a little warm water (around 100-125 ml) and on full heat bring to boil and then cook for around 3-4 mins (covered and stirring occasionally).

  7. Back to moderate / low heat, leave to simmer (covered) for 30 mins (stirring occasionally).

  8. Add the coconut, sugar and the cream and bring to boil then leave to simmer for further 10-15 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).

  9. Once cooking is over add the butter or ghee, stir and leave the curry to settle for 10-15 mins before serving and garnish with a little cream on top.

TIP: If you prefer a milder or more coconuty taste to your Chicken Korma simply add a little more cream and sugar or more coconut cream.

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