A Homemade Chicken Korma to Boast About

Anne-Sophie Rischard, offers up her recipe for Chicken Korma, a super easy little dish to make for a dinner among friends. You marinate the chicken the night before, and you only have to let it simmer during aperitifs. So perfect that everyone will want your recipe!

Homemade Chicken Korma

Prep time: 15 min

Chilling time: 3 hours

Cooking time: 45 min

For 4 people

·         600 g chicken breasts

·         350g yogurt

·         2 TBSP Garam Massala

·         3 garlic cloves

·         4 cm fresh ginger

·         salt, pepper

·         ½ onion

·         2 TSP chili paste

·         olive oil

·         3 TBSP olive oil

·         100ml coconut milk

·         100g cashew nut powder

·         50g coconut powder

Peel and press the garlic and ginger. Mix them with the yogurt, the spices and a bit of salt and pepper. Cut the chicken into slices and marinate them for at least 3 hours in the refridgerator (all night long is ideal).

Peel and slice the onion and brown it off with the chili paste and a bit of olive oil on low for around 5 minutes. Then add the chicken (without its marinade) and cook it on high for 10 minutes. Then add the marinade, cover and let it simmer on low for 20 minutes.

Then add the coconut milk and the cashew nut powder and put it on simmer for 15 minutes. Sprinkle with coconut powder and serve with rice.

Anne-Sophie’s tip: In a hurry? Don’t shout  it from the rooftops, but the Korma sauce from M&S is a great fake-it-if-you-can’t-make-it option.

Read our interview of Anne-Sophie Rischard

Anne-Sophie Rischard

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