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Growing up in Switzerland in the 70s and 80s, my mum would sometimes cook a chicken curry for dinner. It basically meant she would add a packet of yellow powder (marked “Curry”) to water and then add the mixture to cubes of fried chicken. Not knowing any better, we thought it was wonderful and incredibly exotic!

It’s only when I started to cook Indian food myself and got a bit more involved with the Indian community that I realised, in India, a “curry” refers to the sauce and not the spice itself.

Chicken Korma originated in the Indian sub-continent during the Mughal era and the recipe for this rich, creamy, spicy yellow curry varies from one family to another. Here’s mine which doesn’t involve diluting a packet of powder in some water that I hope you’ll enjoy making yourself at home!


600 g chicken breast cut in cubes
2 red onions finely chopped
50 g of ghee
25 g of finely grated ginger
3 cloves of crushed garlic
3 cloves
3 cardamom pods
2 tsp whole jeera (cumin)
1 tsp garam masala
1 tbsp haldi (Curcuma)
1 tsp fresh ground black pepper
1 tsp Kashmiri chili
500 ml coconut milk
Fresh coriander for topping


1. Heat the ghee in a large pan and fry the onions, garlic, ginger, cloves, cardamom and jeera till golden
2. Add the garam masala, curcuma, black pepper and kashmiri chili powder. Fry for about 1 minute
3. Add the chicken cubes and fry for 5-6 minutes
4. Reduce the heat and mix in the coconut milk and salt to taste
5. Let the curry simmer for 45 minutes to one hour on low heat
6. Just before serving, sprinkle some coriander leaves on the curry
7. Serve with rice or naans

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