Chicken Korma

Chicken Korma has to be one the most commonly eaten Indian dishes, especially for takeaways. I particularly enjoy it as it’s a great coconut and almond based recipe. Though usually it consists of yoghurt or cream, I kept this recipe dairy free.


  • 3 Chicken Breast
  • 320ML Coconut Cream
  • 1 Tsp Ground Cumin
  • Fresh Coriander
  • 1 Tsp Ground Tumeric
  • 1 Tsp Pimenton Picante
  • 1 Bay Leaf
  • 1 Tsp Nutmeg
  • Almond Flakes
  • 1 Tsp Tomato Puree
  • 1 Tbsp Butter
  • 1 Red Onion
  • 3 Garlic Cloves
  • 1/2 Ginger Bulb
  • Desiccated Coconut


1, Fry the garlic, onion and ginger together until the garlic and onion soften.

2, Dice your chicken breast into cubes and once the vegetables are soft, add the chicken to the pan and fry with the butter.

3, When the chicken turns white, add in the coconut cream and other ingredients (except the desiccated coconut) until the chicken is cooked through, over a low heat for 10 minutes.

4, Serve with a sprinkling of desiccated coconut and a bed of rice.

5, Serve this on a bed of rice and pour the sauce over. I used some quinoa and seeds as a base this time, so use what you enjoy best.