Total Time
Prep 10 mins
Cook 30 mins

Good recipe if time is a problem.

Ingredients Nutrition


  1. Put chicken in ovenproof dish and leave to one side.
  2. Gently fry onion in the butter until softened.
  3. Put onion and remaining ingredients in a food processor and process to a smooth sauce, adding a little water if necessary to give a consistency of thick cream.
  4. Pour sauce over chicken, cover then cook in oven at 200c for 15 mins until chicken is tender.
  5. Garnish with fresh coriander then serve with boiled rice and warm Indian breads.


Most Helpful

Thanks for another great recipe Kevin! We had this for dinner tonight. I used boned, skinless chicken thighs (personal preference) and I found with rice, and Mini's Kachoomar Must Must Salad, the 800g of fillets I bought were more than enough for 4 hearty serves. I cooked the dish for 30 minutes, took it out, and found the chicken in the centre still quite underdone. I would recommend stirring the dish (as I did) and cooking it for about 10 more minutes (40 in total). Still, an easy, extremely tasty dish that even our non-curry eater tried and gave the thumbs-up!

JustJanS May 27, 2002

Made this last weekend and enjoyed it very much. I made chickpea korma instead of chicken, and used half n' half instead of yogurt (just because I didn't want to buy a whole tub of yogurt for one dish). Turned out wonderfully. I'm planning to make it again this weekend as a mixed vegetable korma.

SarahCKS January 12, 2010

This recipe is easy to prepare and has is a great tasty dish. Like JanS I used skinless chicken thighs. I think that chicken thighs don't dry out as much as breast and thighs impart more flavour. I certainly will be using the recipe again. Thank you.

Chrissyo October 30, 2005

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