My Chicken Korma


250 gms of Chicken Breast
2 teaspoons of Ginger/Garlic Paste
1/2 teaspoon of cumin powder
1/2 teaspoon of coriander powder
2 teaspoons of ground almond
½ teaspoon of poppy seeds
1 cup coconut milk
1 tablespoon of Oil
Salt to taste
3 -4 raisins


Cut the chicken breasts into small pieces.
Heat Oil in a pan. Add the ginger/garlic paste to the oil and fry it for about 3 mins at a low heat. Then add cumin, coriander, almond and poppy seeds. Fry the masala for about 3-4 mins at a low heat.
Add the chicken pieces to the masala and continue to fry for another 5 mins at a low heat, stirring carefully and folding the masala from across the pan.
Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk. Add salt to taste and the raisins.
Cover the pan and let the chicken cook with occasional stirring.
Serve with basmati rice.


Korma is one of the popular dishes in the United Kingdom. Korma is characterized by a thick creamy sauce, mild spices and nuts and raisins. This is my version of Korma. I am not using onions or yoghurt but I do make use of almond paste or powder and poppy seeds. You can find almond powder in Indian supermarkets. Almond paste is essential and coconut milk. I use vegetable oil instead of ghee to keep the korma healthy.

Serves – 3
Cooking time – 25 mins


Thursday, January 5, 2012 - 10:30am


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