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Chicken Korma

Kendra Phillips

Posted on April 01 2015

An unforgettable dish

We adopted the traditional recipe and have truly made it our own. It’s mild and creamy and thickened with ground cashews. Full of tumeric, coriander and cardoman, this fragrant meal is not only full of health but also an unforgettable dish that the whole family will enjoy. We like to cook this delicious treat with Maryland pieces of chicken, but also goes well with diced lamb.

Everybody will be asking for more and the kids will love you for it.

This is a mild and creamy curry thickened with ground nuts. Best prepared the day before.  Serves 6 people.
Shopping List

  • 1 x Curry Traders Chicken Korma Curry Kit
  • 1kg to 1.5kg skinless chicken pieces
  • 1 tblspn ginger
  • 3 cloves garlic
  • ¼ cup water
  • ¼ cup vegetable oil
  • 3 small onions
  • pinch salt
  • ½ cup stock
  • 1 ¼ cups thickened cream
  • 1 tblspn lemon
  • 1 tspn salt
  • ½ cup coriander

grate ginger, crush garlic, dice onions, juice lemon, chop coriander
How to Make
Grind BAG 2 (nuts) in mortar & pestle.
Add ginger, garlic and water and mix to form a paste.
Place chicken in a large bowl and coat with paste.
Cover and refrigerate for 1 hour or preferably overnight.

Clean mortar & pestle. 
Pour in BAG 1 and grind to a powder.

In a large saucepan heat oil over low heat.
Add onions and salt and cook for 20 minutes.
Stir in powder and cook for 1 minute.
Turn up heat, add marinated chicken and cook until brown.

Stir in stock and BAG 3.
Reduce heat to simmer. Cook, uncovered, for 40 minutes.
Add cream give gentle stir.
Add lemon juice and salt.  Stir.
Fold in coriander and serve with basmati rice.

We Recommend
Serving with pappadams and lime pickles.

*Contains nuts                         
Packed with love & care at 3/37 Township Drive, Burleigh Heads, Australia
using 100% Natural local and imported ingredients: cashews, coriander, nutmeg,
cinnamon,turmeric, fenugreek, bay leaves, cloves, pepper, chilli, cardamon.