Chicken Korma

Chicken Korma

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Chicken Korma

This Chicken Korma recipe is a family favourite. Packed with nutritious ingredients and bursting with flavour, this dish is perfect for families. Not only is it healthy and easy to make, it’s also child-approved!

This recipe was provided by the wonderful Chef Krish at Guardian Brighton.


  • 1 kg Chicken Breast Fillet
  • 250g Brown Onion
  • Fresh Tomato or Tinned Tomato
  • 200mL Coconut milk
  • 1 tsp Chopped Ginger or Ginger Paste
  • 1 tsp Crushed Garlic or Garlic Paste
  • 50mL Vegetable Oil
  • 1 Tbsp Cumin Seed
  • 1 Tbsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Paprika Chili Powder
  • 1 Tbsp Salt
  • 1 bunch Fresh Coriander


  1. Finely chop onion and coriander.
  2. Dice tomatoes.
  3. Cut the chicken breast fillet into small cubes (bite size).
  4. Place large cooking pot on stove with medium flame.
  5. Add oil and cumin seeds.
  6. Add chopped onions, satay until golden brown.
  7. Add garlic paste and ginger paste and stir it for 30 seconds to 1 minute, then add turmeric powder.
  8. Add chicken and fry it until the chicken changes colour, then add diced tomatoes and put the lid on to cook for 5 to 6 minutes.
  9. Open the lid and mix the curry, then add some salt, Paprika powder, and coriander powder.
  10. Continue mixing and cooking for another 10 minutes.
  11. Add some coconut milk to finish it.
  12. Sprinkle some fresh coriander on the top and it’s ready to serve!

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