Chicken Korma by Somerset Foodie

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original.

Courses: Main
Serves: 4


  • 120g Karimix Korma Curry Paste 
  • 4 Chicken Breasts, cut into bite-sized chunks
  • 6tbsps of Yoghurt
  • 3 large onion, finely diced
  • 400ml Coconut Milk 
  • 150ml Vegetable Stock
  • 70g Ground Almonds, plus some extra for thickening
  • 2tbsps Soy Sauce
  • 2 Spring Onions, finely sliced
  • 1 Large sprig of coriander, chopped
  • A little rapeseed oil for frying
  • A pinch of salt

For the Cumin Pilau Rice

  • 200g Dr Nature Basmati Rice, washed under running water and soaked for 20 minutes.
  • 475ml Vegetable Stock, fine to use stock powder or cubes
  • 2 Onions, finely diced
  • 4 Cloves of Garlic, crushed
  • 1tsp Cumin Seeds, lightly crushed
  • 1tsp Fennel Seeds, lightly crushed
  • 6 Cloves, crushed
  • 2tsp Salt

For the Tomato & Onion Salad

  • 4 Fresh Tomatoes, diced
  • ½ Cucumber, diced
  • 1 Red Onion, finely diced
  • 1tsp Nigella Seeds
  • A sprig of fresh coriander
  • A drizzle of Extra Virgin Olive Oil
  • A squeeze of lime juice
  • 475ml Vegetable Stock, fine to use stock powder or cubes
  • 2 Onions, finely diced
  • 4 Cloves of Garlic, crushed


  1. Start by chopping the chicken breasts into bite-sized chunks and massage 40g of the korma paste into the chicken pieces. Now add the yoghurt in with the chicken and the ground almonds and combine well. Marinating the chicken for at least half an hour.
  2. Start by making the korma sauce. Heat the oil in a pan large enough to incorporate all your ingredients. Start by frying the onions for a couple of minutes until they’ve gone slightly translucent and then add the remaining korma paste. Keep cooking for around 5 minutes.
  3. If you are making my recipe for Cumin Pilau Rice, now is the time to get this started. Take a small pan, heat the oil and fry the spices and the garlic for about 20 seconds, then add the onion and gently fry until lightly caramelise – make sure you don’t burn them! It’s fine to get this done and then turn off the heat and set aside until you’re ready to finish cooking the rice which will take about 10 minutes.
  4. Add the chicken breasts with all the marinade to the korma sauce and continue cooking for a few more minutes until the chicken is nicely coated. Add the coconut milk, the veg stock, place a lid on the pan and now gently simmer for around 10-15 minutes whilst you cook the rice.
  5. Now add the rice to the onions, garlic and spices and mix. Pour in the hot stock and gently simmer with a lid on for around 10 minutes. The rice should absorb all the liquid but check towards the end of the cooking time that the pan hasn’t dried out.
  6. Serve up your rice, with a healthy portion of chicken korma, garnish each plate with some finely sliced spring onions, chopped coriander, a little tomato and onion salad.
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