Chicken Korma

Chicken Korma: Aromatic and tasty. Image: Silwood School of Cookery.

Chicken Korma – Deeply aromatic curry dish with Basmati rice

Loaded with the appetising flavours only a rich curry can bring to the table, this chicken korma is a “must-try”.

Chicken Korma

Chicken Korma: Aromatic and tasty. Image: Silwood School of Cookery.

It is the season for curries and what better reason to fill the air with the aroma of chicken korma? It’s rich, loaded with flavour and hits the spot every time.

Korma is a dish originating in India. It consists of meat or veggies braised with yoghurt or cream and water or stock. Add some intense curry spices and fresh fragrant herbs and you have a thick sauce or gravy smothering the chicken pieces. Simply delightful!

This chicken korma is a mild curry. Some people like their curry dishes to set their taste buds on fire. If that is you, you can leave the seeds of the chillies in for that extra hot punch.

Serve our chicken korma with fluffy Basmati rice, popadoms and a tomato, onion and coriander salsa for the ultimate taste experience. A popadom is a seasoned flatbread made from dried dough of black gram bean flour fried or cooked with dry heat until crunchy.

Make sure you try our tasty curry dish before the winter is over!

Chicken Korma recipe

5 from 1 vote
Recipe by Silwood School of Cookery Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 1 kg 1 chicken fillets or skinless boneless thighs

  • 250 ml 250 Greek yoghurt

  • 20 ml 20 garlic, crushed

  • 20 ml 20 ginger, grated

  • 1-2 1-2 red chillies, deseeded and finely chopped

  • ml ground black pepper

  • 5 ml 5 ground cumin

  • 5 ml 5 ground coriander

  • 1 ml 1 ground cloves

  • 5 ml 5 ground cinnamon

  • 5 ml 5 ground turmeric

  • 3 3 onions, chopped

  • 60 g 60 butter

  • 1 tin 1 coconut milk or cream

  • 1 tin 1 Italian tomatoes

  • salt

  • 1 1 lemon

  • coriander leaves

  • To serve
  • 250 ml 250 Basmati rice

  • popadoms

  • tomato, onion and coriander salsa


  • Cut the chicken into 2½ cm blocks.
  • Add the Greek yoghurt, garlic, ginger and chilli, mix well and allow to marinate in the fridge for a few hours.
  • Preheat the oven to 220°C.
  • Sauté the onions in the butter until lightly golden, add spices and cook for 1 – 2 minutes to develop the flavour.
  • Add the coconut milk and juice from the tin of tomatoes (chop the tomatoes and put them to one side).
  • Bring to the boil and simmer for 2 minutes. Place in a blender and blend until smooth.
  • Place the chicken in a small roasting pan and roast for 10 – 20 minutes until cooked and lightly coloured.
  • Add the chicken and the marinade to the coconut mixture.
  • Add the chopped tomatoes and simmer for 5 minutes. Adjust the seasoning with salt and lemon juice to taste.
  • Cook the basmati rice according to packet instructions. Deep fry the popadoms in hot oil.
  • Garnish the korma with coriander leaves and serve with basmati rice, popadoms and salsa.


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