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recipe image Chicken Korma
  • medium
  • chicken
  • curry

Chicken Korma

When the taste of India is calling, you needn’t rush to the take-away.

  • Preparation time15 minutes
  • Cooking time50 minutes
  • Servings4 portions
  • DifficultyMedium


  • 2 onions
  • 2 garlic cloves chopped
  • 1 thumb ginger chopped
  • 55 grams flaked almonds
  • 25 gram Flora
  • 550 grams chicken cut into bite-sized pieces
  • 10 cardomon pod split
  • 6 whole cloves
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • 2 tsps ground cumin
  • 100 ml cream
  • 350 grams basmati rice
  • 1/2 tsp garam masala powder
  • 3 tbsp chopped fresh coriander
  • toasted almond to garnish

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Put the onions, garlic, ginger and almonds into a food processor.
  2. Add 6 tablespoons cold water and blend to a paste.
  3. Heat the Flora in a pan; add the chicken, cardamom pods, cloves and cinnamon stick.
  4. Cook for about 5 minutes, stirring occasionally, until the chicken is golden brown.
  5. Add the onion paste, coriander seeds and cumin seeds.
  6. Cook, stirring for 2–3 minutes.
  7. Add the Elmlea and 100ml (4fl oz) water, bring to the boil, cover and simmer gently for 30–40 minutes.
  8. Meanwhile, cook the rice according to packet instructions.
  9. Stir the garam masala and fresh coriander into the chicken mixture and serve with the rice.
  10. Garnish with toasted flaked almonds if desired.