Chicken Korma

It’s been awhile since I’ve made Indian food, so I was more than happy to receive this one in my little pile of recipes from work colleagues. This one was entered by the big boss, Lily. This recipe is fresh tasting and the flavour is very fragrant. Pairs perfectly with jasmine rice, or with quinoa 🙂image

I always have fresh ginger in the freezer. I realize it’s no longer “fresh” but it’s extremely easy to grate into recipes, and it maintains it’s fresh flavour for recipes like this!


The original recipe calls for regular plain yogurt, however, I used Greek yogurt to get some more protein. Came out just fine!





I should add an extra onion for this step next time as I could eat the whole thing! Caramelized onions are addictive!


You will know when the spices are ready as they will become ultra fragrant. Be careful that the bay leaves don’t burn or turn too dark. If they do, make sure to take them out as this could change the flavour.


Originally, the recipe calls for a whole chicken. A packet of 8-9 thighs worked perfectly.


The raisins plump up during the cooking of this recipe and over night in the fridge with the left overs, and they are really tasty!




Chicken Korma

Prep time: 10 minutes     Cook time: 1 hour    Cool time: 5 minutes


2.5 inch piece of fresh ginger, peeled and chopped

5 cloves of garlic, chopped

1/4 cup water + 2 tbsp

3 tbsp silvered almonds

1.5 cups plain yogurt

1.5 tsp garam masala

1 tbsp coriander powder

1 tsp cayenne

pinch of salt

3 tbsp canola oil

2 medium onions, thinly sliced

1 stick of cinnamon

8 whole cardamom pods

2 bay leaves

1 whole chicken, cut into 8 pieces or 8 thighs.

2 tbsp golden raisins


Place ginger, garlic and 1/4 water into a blender. Process until smooth. Add almonds and another 2 tbsp of water and process until incorporated. Set aside.

In a medium bowl, whisk together yogurt, garam masala, coriander, cayenne and a pinch of salt. Set aside.

Pour oil into a large dutch oven and set over medium heat. Add onions and cook until they are well browned, stirring often. About ten minutes.

Once browned, remove onions with a slotted spoon, trying to leave as much oil in the dutch oven as possible.

Add cardamom, cinnamon and bay leaves to the dutch oven and stir constantly, until fragrant, about 30 seconds. Add as many chicken pieces that will fit in one layer and brown lightly on both sides, about 2 minutes.  Transfer browned chicken to a plate.

When all pieces of chicken are browned, add raisins and blended almond and garlic. Cook, stirring frequently, until it forms a fragrant paste, about 1 minute.

Return chicken and onions to dutch oven and add yogurt. Stir well and reduce heat to low. Cover dutch oven and cook until chicken is cooked through and tender. 25-30 minutes.

Service with rice and enjoy!


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