My awesome version of a Chicken Korma

This slight adaptaion of a slow cooker korma recipe is brilliant for those colder nights where you want something hearty to warm you up while not breaking the bank or your evening.

Now, for all those who know me, will be saying 'I thought you didnt think a korma was a curry?' My answer to this is YOUR TOO FUCKING RIGHT ITS NOT! This is still a nice flavourful dish that uses the spices in it to make the chicken really aromatic and delicious.

This wonder of a non-curry is a must for anyone who:

  • Has a good pallette
  • Can appreciate food from a social perspective and not just a means to satisfy hunger.
  • Likes more spicy food but is happy to also eat flavourful food.
  • does not have time in the evenings to be slaving over a stove for hours.

The amount of flavour that comes out of this dish from what goes is in amazing. So without further ado, heres the recipe!


  • 2 Garlic Cloves - crushed (Use Garlic Granules if you dont have cloves)
  • Thumb sized piece of ginger - peeled (Use Ground Ginger if yuo cant get whole ginger)
  • 2 Large Onions - finely chopped
  • 2 tbps Olive Oil
  • 6 skinless chicken breasts - diced
  • 2 tbps tomato puree
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp tumeric
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder (more you you like spice)
  • 1 tsp salt
  • 2 tsp sugar
  • 300ml chicken stock
  • 150ml double cream (I like extra thick double cream)
  • 6 tbsp ground almonds
  • Toasted almonds, fresh coriander, basmati rice, naan breads, onion bhajis, etc (optional)


  1. Heat the oil in a large saucepan, add the onions, ginger and half the garlic and fry over a medium heat for 10 minutes until lightly golden. Add the chicken and fry for a further 10 minutes until slight browning occurs. Remove chicken from pan and put aside.
  2. Stir in the tomato puree, spices, the salt and the sugar, fry for a further 1-2 minutes until aromatic. then add the chicken back to the pan (with any resting juices) and add the stock. Stir and bring to the boil then simmer for 10 minutes.
  3. Stir in the cream and the groubnd almonds and bubble for another 15 minutes. While this is ongoing, cook your rice acording to the package.

Serve with the rice and fresh coriander, toasted almonds and other sundries if using.

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Written By


Mark Baker

Hello, my name is Mark Baker, Im a miserable git that lives in South Wales, UK. I love moaning about anything and everything. My go to pet moans are cyclists and politics. Im left wing and if you dont like it then dont read my stuff #SIMPLES!

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