Mild and sweet chicken korma is great for kids and those how don’t like it hot.
Chicken korma, the most mild of curries is a big favourite of my kids. They order a korma every time we go out for a curry. I think you’ll find this recipe to be pretty similar in flavour to most kormas out there.
One restaurant we go to often serves very sweet kormas. I’m not a big fan but if you are, you can easily add a bit more sugar. That’s all it takes.
I grilled skinnless chicken breast pieces on the barbecue. The smoky flavour added a lot to this easy dish. You might also like to try my pre-cooked stewed chicken recipe. The stock that the meat cooks in can be added in small amounts to the curry to give it a nice flavour boost.
PLANNING AHEAD
As with all of the authentic Indian restaurant style curries on my site, you will first need to make the base curry sauce. There is a link to the recipe below.
The ingredients you need.
Sizzle the spices in the hot ghee.
Add the garlic paste and the cashew paste.
Pour in the heated base curry sauce.
Add the cream.
In goes the coconut milk, coriander and sugar.
Squirt in the food colouring.
Add the meat. You can add more than suggested if you like.
Add a drop of rosewater.
Season with salt and pepper to taste and serve.
- 5 tablespoons ghee
- 2 tablespoons garlic and ginger paste
- 700ml heated base curry sauce
- 800g Pre-cooked chicken
- 4 tablespoons cashew paste
- ½ teaspoons yellow food colouring (optional)
- 1 teaspoon garam masala
- 1 tablespoon cumin powder
- 5 green cardamoms - lightly smashed
- 1 teaspoon sugar ( more or less to taste)
- 125ml double cream
- 225ml coconut milk
- 3 tablespoons fresh chopped coriander
- 1 teaspoon rose water (Optional but very nice)
- Dried rose petals - for decoration
- Salt and pepper to taste
- Melt the ghee in a frying pan over medium heat.
- when bubbling hot, stir in the cumin, garam masala and green cardamoms.
- Fry for about a minute and then add the garlic and ginger paste and cashew paste.
- Stir this into the hot ghee and then add the curry sauce, double cream and coconut milk followed by the cooked chicken.
- Stir to combine and add the food colouring (if using).
- Bring to a simmer and the add the chopped coriander and rose water.
- Add the sugar to taste. I usually use about 1 teaspoon but you may prefer your chicken korma sweeter.
- Seasons with salt and pepper to taste and garnish with more chopped coriander and a few chopped dried rose petals.