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  Saturday Night by Whigfield

Chicken Korma

Credit: Photo by Kirsty Redden from lovetocookforppl

Chicken Korma is a delicious mild curry best served with rice.


4 Chicken breasts chopped up

2 tbs Greek yogurt

2 small onions chopped

1 thumb size piece ginger finely chopped

4 cloves garlic finely chopped

300ml water

150ml elmela double light cream

Large bunch coriander chopped

1 tbs plain flour

1 chicken stock cube

Oil to fry

1 tsp sea salt
1 tsp black pepper

For your spice mix

1 tbs Ground coriander

1 tbs ground cumin

1 tsp turmeric

1 bay leaf

1 tbs sugar

1 tsp hot curry powder

10 cardamon pods (seeds only)


  • Season your chicken with salt and black pepper then Chop your chicken and mix with the yogurt, cover and refrigerate for at least an hour
  • In a hot pan add your onion, ginger and garlic pan fry until just browning
  • Then add in your spice mix
  • Allow to coat and then add in the flour, stock cube and sugar
  • Slowly add your water and place a lid on allow to simmer for around 10 minutes until thickened
  • Use a stick blender to blend the sauce until smooth
  • Add your chicken to the sauce mixture and add in your cream
  • Sprinkle in some coriander if you wish
  • Allow to simmer on a low heat for around 15 mins
  • Sprinkle with coriander
  • Serve with rice

This recipe is from Kirsty Redden.  Kirsty is a Cambridge food blogger and home cook, her recipes can be found on Instagram, Facebook and Twitter and a great new recipe site called Cookly Bookly as Lovetocook4ppl

Listen to the method and ingredients: