Chicken Korma

"This recipe uses toasted ground sunflower seed instead of teh usual almonds. Serve over basmati rice. To decorate another onion can be sliced and deep fried until a dark brown then perched on top of the korma."
photo by Annacia photo by Annacia
photo by Annacia
Ready In:




  • Place sunflower seeds in a non stick frying pan with no oil nd dry fry over medium heat until lightly toasted.
  • Cool and process until fine.
  • heat half the oil in pan and cook the onions and garlic, add anothe tbsp of oil and add the spices, cook a further 1 minute.
  • Add the cubed chicken and cook 3 more minutes, season with salt and pepper.
  • stir in the yogurt and simmer gently for about 15 minutes or until chicken is tender.
  • Stir in sunflower seed powder and coriander.
  • serve over rice.

Questions & Replies

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  1. I'm in a real quandary as to how to rate this honestly because I have never made Chicken Korma before. I carefully followed the directions so I not sure if the sauce is supposed to be as think as this turned out. I had the stove so low that it was barely simmering and took it off the stove 4 mins before time. While I'm a fan of North African and Indian foods I'm sorry to say that I didn't find this to my personal taste. I loved the sunflower seeds in it but even though the Korma was a first time experience I couldn't help but feel that something was missing. I think, however, that mainly it was the thickness. By the time it had cooled a bit it has become much more of a paste consistency than a sauce. I used a bed of cooked chopped spinach then a layer of chicken-garlic Basmati rice. The sauce never reached the spinach ans the rice stick to the underside of the chicken and sauce rather than being coated with it. If I were to try it again I would really cut way back on the simmering time, I think 7-8 mins would be plenty.


I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees. ( I do pick olives every year) Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious. <img src="" border="0" alt="Photobucket"> <img src=""> <embed src="" type="application/x-shockwave-flash" wmode="transparent" width="120" height="180"></embed>
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