Chicken Korma
The BIR chicken korma: pre-cooked chicken in a sweet, mild creamy sauce of ground almond, coconut, sugar and cream.
Overview
A creamy, nutty British-Indian korma that uses both block coconut and coconut flour for depth and body. This curry is rich yet balanced, with mild heat and a hint of sweetness from sugar, banana and rose water. Serve with white rice and a mild dhal for the full experience.
Ingredients
Fat and whole spices
- 4 tbsp ghee, rapeseed (canola) oil or seasoned oil
- 2 ½ cm piece cinnamon stick or cassia bark
- 4 green cardamom pods, lightly bruised
Aromatics and thickener
- 1 tsp garlic and ginger paste
- 3 tbsp sugar, or to taste
- 6 tbsp ground almonds
- 2 tbsp coconut flour
Sauce and coconut
- 700 ml Curry Base Gravy
- 100 g block coconut
Protein
- 800 g Pre-Cooked Chicken
- 125 ml (½ cup) Chicken stock (or stock from Pre-Cooked Chicken)
Finishing
- 1 tbsp Garam Masala
- 125 ml (½ cup) single (light) cream, plus a little extra to finish
- 1 tbsp rose water, or to taste
- 2 tbsp cold butter (optional)
- Salt, to taste
Method
Stage 1 - Infuse the oil
- Heat the ghee or oil in a large frying pan over medium heat.
- Add cinnamon or cassia bark and cardamom pods; infuse for about 30 seconds.
- Stir in garlic and ginger paste; fry for about 20 seconds.
Stage 2 - Build korma base
- Add sugar, ground almonds and coconut flour; stir to combine.
- Add about 250 ml base curry sauce and bring to a simmer.
- Break up the block coconut, add to sauce and allow it to dissolve.
Stage 3 - Add chicken and simmer
- Pour in remaining base curry sauce.
- Add chicken and push pieces into sauce to cook quickly and evenly if raw.
- Add garam masala and simmer until chicken is cooked through (about 10 minutes raw, 2 minutes pre-cooked).
Stage 4 - Finish and balance
- Remove cardamom pods and cinnamon.
- Stir in cream, rose water, and butter (if using).
- Season with salt, adjust sweetness with sugar if needed.
Notes
- Coconut texture: Do not use desiccated coconut; it will make the sauce grainy.
- Yellow colour: Korma should be soft yellow; add food colouring powder for brighter restaurant-style color if desired.
- Sauce consistency: If too thick, add more base sauce or stock; if too thin, simmer to reduce.
- Base sauce: Making the base curry sauce in advance significantly cuts final cook time.
Serving
Serve with: Steamed basmati rice, naan, and a mild dhal Garnish with: Fresh coriander and optional toasted flaked almonds Accompaniment: Raita and mango chutney
Storage
- Refrigerate up to 2-3 days in an airtight container
- Freeze up to 2 months; thaw fully before reheating
- Reheat gently on low heat with a splash of water or stock
- Preferably consume within 24 hours for best texture and flavor
Recipes mentioned here
Mango Chutney
This is the foundational chutney of Indian kitchens. Unripe green mangoes, simmered slowly with sugar and vinegar in a gentle spice base, transformed into a thick, concentrated condiment. The sweet and sour balance allows the mango's subtle character to shine. This is shelf-stable and improves with age; make it in batches and keep jars on hand year-round.
Mango Chutney
A delicate, fruity preserve balanced with warm spice notes and bright acidity. This mango chutney captures the sweetness of ripe fruit while nigella seeds and warm spices provide intricate flavour layers perfect alongside curries, game, and cheese selections.
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