Total Time
Prep 10 mins
Cook 30 mins

This is a rich, coconutty, velvety korma which really tastes like the real thing. It won't have the artificial 'neon' yellow that Indian takeaways do, but it'll taste all the better for it.

Ingredients Nutrition


  1. Put all the spices in a dry frying pan over a low heat, and roast them for 30 seconds to bring out the oils. Tip them into a pestle and mortar and crush. Add the turmeric and chilli powder.
  2. Gently fry the onions, garlic and ginger in oil until soft. Chop the chicken breasts into cubes, or however you like it. Add to the frying pan, turn up the heat and tip in the crushed spices and garam massala. Season with salt and pepper.
  3. Add coconut milk, lime juice and cream. Simmer Gently for about half an hour.
  4. Serve with fresh coriander and rice.


Most Helpful

I tried this hoping for a korma similar to the one from my favourite restaurant. This wasn't it, but it was delicious! Mild enough for my children to eat and ask for seconds. Very easy to make, I think this will be a regular midweek dish.

muffles January 06, 2009

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