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Chicken Korma

Chicken Korma

An Indian takeaway classic, this creamy chicken korma recipe has tender chicken in a mildly spiced curry sauce
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Indian
Keyword: Chicken Korma, Indian
Servings: 4
Calories: 270kcal


  • 1 lb Boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
  • ¼ cup Whipping cream
  • 2 tbsp Finely chopped ginger root
  • 5 Medium cloves garlic, finely chopped
  • 1 tbsp Finely chopped fresh cilantro
  • 1 tsp Coriander seed, ground
  • ½ tsp Cumin seed, ground
  • ½ tsp Salt
  • ¼ tsp Ground red pepper (cayenne)
  • 2 tbsp Clarified Butter or butter
  • ½ cup Tomato sauce
  • ¼ cup Finely chopped fresh or 2 tablespoons crumbled dried fenugreek leaves (méthi)*


  • In medium bowl, mix all ingredients except clarified butter, tomato sauce and fenugreek. Cover; refrigerate at least 1 hour but no longer than 24 hours.
  • In 10-inch skillet, heat clarified butter over medium heat. Add chicken mixture and tomato sauce. Cook about 5 minutes, stirring frequently, or until chicken is partially cooked.
  • Stir in fenugreek; reduce heat. Cover; simmer about 10 minutes longer or until chicken is no longer pink in center.


  • * Watercress leaves or fresh parsley can be substituted, but flavor will be milder.
  • Look for the fenugreek leaves or seeds in Indian or Asian markets or upscale food markets.

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories270
  • % Daily Value *
  • Total Fat 15g 24%
    • Saturated Fat 8g 40%
    • Trans Fat 0.0g
  • Cholesterol 100mg 34%
  • Sodium 570mg 24%
  • Potassium 400mg 12%
  • Total Carbohydrate 7g 3%
    • Dietary Fiber 2g 8%
    • Sugars 2g
  • Protein 28g 57%

  • Vitamin A 10%
  • Vitamin C 4%
  • Calcium 4%
  • Iron 20%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Written by Lisa Yarde

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