chicken korma my way

Print Friendly, PDF & Email

Dieser Beitrag enthält Werbung – advertising.

It’s hot outside. Ongoing.
Fortunately the nights are somewhat cooler now than before. In the morning I really enjoy starting into the day w/ Qigong in fresh air.

Therefore cooking & baking isn’t so popular w/ me right now. Nevertheless sometimes …

I decided to do some Asian cooking meaning it’ll be a quick affair. (… & I could make 4 servings so that my better half & I would get twice lunch or dinner.)

Also … I’m fond of quick solutions for lunch & dinner nowadays because I’ve got a lot of work on my plate. We decided to move – meaning starting making deep dives into our home, especially attic & cellar, cupboards, store racks & whatever, then decluttering, sorting out … after about 20 years in our home. We rather soon noticed that there is a lot preparation work lying ahead – before discussing & starting the actual move. More about this soon on this blog.

I decided to make chicken korma based on a recipe I found when flipping through a cookbook about Asian cuisine. Of course I adjusted the process & the ingredients … a little bit. (My better half & I don’t like fresh coriander leaves … nor any peanuts or other nuts on top of a dish …)

What do we need?

There are 2 steps in preparation:

  • marinating the chicken
  • cooking the chicken.

So we start w/ 2 chicken breasts, which will be cur into small pieces.

There is also some Greek yoghurt & saffron which will be mixed to get this wonderful yellow color of the marinade. Just combine chicken & yoghurt. Let it rest for at least 30 min. (My cookbook recommended about 4 h, but I was in a hurry.)

In addition we’ll have:

  • onion
  • red pepper
  • ginger
  • cloves of garlic.

All will be chopped.

(I used a red pepper, however, you may also use some fresh red or green chili – if you like it hot & spicy!)

Furthermore there is:

  • butter
  • ground cardamom
  • ground cinnamon
  • ground coriander
  • ground cumin
  • coconut milk
  • ground almonds.

While the chicken is still marinating … the butter & the spices will be heated up & melt in a pan simmering for some minutes. The chopped vegetables are added & fried in the butter mess – softly for some minutes.

Add the ground almonds & the chicken incl. all of the marinade & bring it to a boil.

Add the coconut milk. It should be unsweetened coconut milk w/o any artificial additions – just coconut & water.

Just stir everything together & bring it to a boil – once more. Reduce the heat so that the mess is just simmering. (Don’t add a lid: the liquid shall evaporate so that the mess gets thicker.)

After about 45 min we get a creamy chicken korma.

All we have to prepare now is some cooked rice.


chicken korma my way
Prep Time15 minutes
Cook Time55 minutes
Servings: 4
  • 300 g chicken breast filets
  • 1 pinch of saffron (1 packet)
  • 200 g Greek yoghurt
  • 1 onion (a big one)
  • 1 clove of garlic (a big one)
  • ½ red pepper (chopped)
  • 1 tsp fresh ginger (minced)
  • 50 g ground almonds
  • 25-30 g butter
  • a pinch of ground cardamom
  • ½ tsp ground cinnamon
  • 1,5 tsp ground coriander
  • 1,5 tsp ground cumin
  • 400 ml coconut milk (unsweetened)
  • salt & pepper (to taste)
how to:
  • Mix Greek yoghurt & saffron.
  • Chop the chicken breasts & add to the yoghurt mess.
  • Let the chicken marinate for at least 30 min (resp. up to 4 h).
  • Chop the onion.
  • Mince the clove of garlic
  • Mince the ginger.
  • Chop the red pepper.
  • Let the butter melt in a frying pan.
  • Add cardamom, cinnamon, coriander & cumin & fry gently for some minutes.
  • Add the onion, the garlic, the ginger & the red pepper. Mix & let it fry for some minutes.
  • Add the almonds & mix.
  • Add the chicken & the marinade & bring it to a boil.
  • Add the coconut milk & bring it to a boil.
  • Reduce heat so that the mess may simmer … for about 45 min. The liquid shall boil away – until you get an almost creamy state.
  • Add salt & pepper to taste.
Prep Time: It’s only for preparing the ingredients. The time for marinating the chicken breasts is not included.
Red pepper: You may substitute fresh green or red chili for red pepper. It gets hot & spicy … if you like it more this way.
You may also add fresh coriander leaves & almonds on top when serving.
You may store the chicken korma in your fridge for at least 1 week.
You may also freeze it.

(information on equipment)

Spread the word. Share this post!

keep it simple. be flexible. always.