Chicken Korma Recipe

Is cooking meant solely to feed the body or it’s a gift to humanity to enjoy art in its purest form? Let’s make chicken korma and find it out!

As I recently have some time, I had been looking on the internet yesterday. Trying to get new, intriguing tips, inspiring dishes that We have never tested before, to treat my family with. Searching for a long time yet couldn’t discover any interesting stuff. Right before I thought to give up on it, I ran across this delicious and simple treat simply by accident over Suncakemom. The dessert looked so delightful on its snapshot, it called for prompt actions.

It was not difficult to imagine how it is made, its taste and how much boyfriend might want it. Mind you, it is very easy to impress the man in terms of cakes. Yes, I’m a lucky one. Or maybe he is.Anyway, I went to the page and simply used the step by step instuctions that had been coupled with superb graphics of the process. It just makes life quite easy. I could suppose it is a bit of a hassle to take photographs in the midst of cooking in the kitchen as you may usually have sticky hands thus i really appreciate the effort and time she placed in for making this post .

With that said I am empowered presenting my personal dishes similarly. Thanks for the idea.

I was tweaking the original formula create it for the taste of my family. Need to say it had been a terrific success. They prized the flavor, the overall look and loved getting a sweet such as this in the midst of a hectic workweek. They quite simply demanded even more, more and more. So next time I’m not going to commit the same mistake. I am going to multiply the amount .

Original Chicken Korma invented by Suncakemom.

Garam Masala

In a grinder or mortar grind all the ingredients together. Some will be content simply taking a garam masala mixture from a shop’s shelf but the purist surely will not.


Place all the marinade ingredients, except the chicken into a food processor.

Give them a good whirl.

Mix the marinade with the meat and put it into the fridge for 30 minutes to a day. There is no rule for the type of meat we can use nor the shape but it’s advisable to cut them to fairly equal shapes so they cook evenly. In this recipe we used boneless chicken legs cut into 1″ / 2.5cm logs.

Some like to add the almond flour now instead of adding it into the sauce so it got fried with along the meat, developing additional flavors.


Heat oil in a pan and saute the diced onions on high heat until a glassy / translucent look for about 3 – 5 minutes.

Mix in the almond flour, cardamon, black pepper, bay leaf, cinnamon, coriander and garam masala and saute it for a minute.

Add yogurt then bring it to boil.

Transfer the whole content of the pan into a food processor an process the sauce until smooth.


Pour some oil into the saucepan and sear both side of the meat on medium to high heat until each side is golden brown for about 3 – 5 minutes.

Most likely we need to do it in batches, depending on the amount of meat we are preparing. If we have done it nicely then the meat haven’t burned down so we can simply pour back the sauce in and heat together the whole chicken korma then serve it.